Intro to Ethiopian Food: injera, doro wat, and much more

Go to an Ethiopian grocery store to get ingredients.

Make a sourdough starter by mixing teff flour with equal parts water and letting it sit in a warm spot for a few days.

Pour off liquid from the starter and add fresh water and more teff flour until a thick consistency is achieved.

Transfer the mixture to a clean container and let it ferment until bubbly and sour.

Make niter kibe (Ethiopian spice butter) by melting high quality butter with a cup of water to clarify it.

Let the clarified butter cool and solidify, then scoop out and strain the butter solids.

Mix clarified butter with spice mix and let it sit overnight to infuse flavors.

On the day of cooking injera, drain off the top liquid of the batter and add fresh water until it reaches double cream thickness.

Boil a few cups of water and whisk in ladlefuls of the raw batter to make a porridge.

Equipment Needed

Dietary

Allergens