Cooking Ethiopian Food with Genet

teff flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious, while all-purpose flour is more widely available.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor with fewer calories, while dried spices are often less expensive.

meat

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based protein alternative, while chickpeas are economical and nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cost-effective substitute.

Mix teff flour and water to create a batter for injera, let it ferment for 2-3 days until bubbly.

Heat a large skillet or griddle over medium heat until hot.

Pour a ladleful of the injera batter into the skillet, swirling to create a thin layer.

Cook injera until bubbles form and the surface is set, about 2-3 minutes, then remove.

Prepare Doro Wat by marinating chicken in spices and lemon juice for at least 1 hour.

Sauté onions in oil over medium heat until translucent, about 5-7 minutes.

Add garlic and ginger, cooking for an additional 2 minutes until fragrant.

Stir in berbere spice and marinated chicken, cooking until chicken is browned, about 10 minutes.

Add water and simmer until chicken is cooked through, about 30 minutes.

Serve Doro Wat on top of injera, with a side of vegetables or lentils.

Cooking Techniques

Spice Level:

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