Injera with Doro Wat

Ingredients

• 2 cups teff flour
• 2 cups water
• 1kg chicken pieces
• 4 tablespoons berbere spice
• 3 onions finely chopped
• 4 tablespoons niter kibbeh (spiced butter)
• 4 hard boiled eggs
• Salt to taste

Method

1. 1

   Mix teff flour and water — ferment for 2 days for authentic flavour.

2. 2

   Cook fermented batter on a flat pan like a large crepe — this is injera.

3. 3

   For doro wat — cook onions dry in pot until caramelised (no oil).

4. 4

   Add niter kibbeh and berbere spice — cook 10 minutes.

5. 5

   Add chicken pieces and coat in spice mixture.

6. 6

   Add water and simmer covered for 45 minutes.

7. 7

   Score boiled eggs and add to stew for final 10 minutes.

8. 8

   Serve stew on top of injera bread.