Cooking a complete Ethiopian meal — injera, doro wat, and eggplant dip | S3 E5
Recipes in this Video
Injera is a staple of Ethiopian cuisine, traditionally made from teff flour, a gluten-free grain. It serves as both a plate and a utensil, with various stews served on top, allowing diners to tear off pieces to scoop up the food. This communal style of eating fosters togetherness and is central to Ethiopian culture. Today, injera is enjoyed globally, often paired with diverse dishes beyond its traditional roots.
Ingredients
- ●teff flour
- ●water
- ●salt
- ●baking powder
- ●yeast
Instructions
- 1Combine teff flour and water in a large bowl until smooth.
- 2Cover the bowl with a cloth and let it sit at room temperature for 24-48 hours to ferment.
- 3After fermentation, stir in salt and baking powder until well combined.
- 4Heat a non-stick skillet or griddle over medium heat until hot.
- 5Pour a ladleful of batter into the skillet, swirling to spread it evenly.
- 6Cook until bubbles form on the surface and the edges lift, about 2-3 minutes.
- 7Cover the skillet with a lid and cook for an additional 1-2 minutes until fully set.
- 8Remove the injera and repeat with the remaining batter, stacking them on a plate.
- 9Allow the injera to cool slightly before serving.
Doro Wat is a traditional Ethiopian dish, often served during special occasions and holidays, especially during fasting periods. This spicy chicken stew is a centerpiece of Ethiopian cuisine, showcasing the rich flavors of berbere spice and the communal aspect of dining. It's typically enjoyed with injera, a sourdough flatbread, and has gained popularity worldwide, inspiring variations in many global kitchens.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●ginger
- ●berbere spice
- ●tomato paste
- ●chicken broth
- ●hard-boiled eggs
- ●butter
- ●salt
- ●pepper
- ●lemons
- ●fresh herbs
Instructions
- 1Heat a large pot over medium heat and add chopped onions, cooking until caramelized, about 20 minutes.
- 2Stir in minced garlic and ginger, cooking for 2-3 minutes until fragrant.
- 3Add berbere spice and tomato paste, mixing well for 2 minutes.
- 4Incorporate chicken pieces, stirring to coat with the spice mixture.
- 5Pour in chicken broth, bringing to a simmer, and cover the pot.
- 6Cook for 30-40 minutes, stirring occasionally until chicken is tender.
- 7Add hard-boiled eggs to the pot, allowing them to heat through for 5 minutes.
- 8Season with salt and pepper to taste, adjusting flavors as needed.
- 9Finish with a squeeze of lemon juice and fresh herbs before serving.
Ingredient Alternatives
berbere spice
Healthier: homemade spice blend
Cheaper: cayenne pepper + paprika
A homemade blend can control spice levels and reduce costs.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds a different flavor profile.
Techniques
Equipment
Also Known As
Ethiopian cuisine often features a variety of dips and spreads, with eggplant being a popular ingredient.
Ingredients
- ●2 medium eggplants
- ●1/4 cup tahini
- ●2 cloves garlic, minced
- ●1/4 cup lemon juice
- ●1/4 cup olive oil
- ●1 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●Fresh parsley for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the eggplants in half lengthwise and place them cut-side up on a baking sheet.
- 3Drizzle the eggplants with olive oil and sprinkle with salt. Roast in the oven for about 30-35 minutes, or until the flesh is soft and slightly browned.
- 4Remove the eggplants from the oven and let them cool slightly.
- 5Scoop the flesh of the eggplants into a food processor.
- 6Add tahini, minced garlic, lemon juice, ground cumin, black pepper, and cayenne pepper (if using) to the food processor.
- 7Blend until smooth and creamy, scraping down the sides as needed.
- 8Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
- 9Transfer the dip to a serving bowl and drizzle with additional olive oil on top.
- 10Garnish with fresh parsley before serving.
Equipment
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