Traditional Teff Flour Injera with Doro Wat

Ingredients for Injera:

• 2 cups teff flour

• 2 cups water

• 1/2 teaspoon salt

Instructions for Injera:

1. In a large bowl, mix teff flour and water until smooth.

2. Cover the bowl with a cloth and let it ferment at room temperature for 2-3 days until bubbles form and it has a slightly sour smell.

3. Add salt to the fermented batter and stir well.

4. Heat a non-stick skillet over medium heat.

5. Pour a ladleful of the batter into the skillet and swirl to spread evenly.

6. Cover and cook for about 1-2 minutes until holes form on the surface and the edges lift.

7. Remove and let it cool on a plate.

8. Repeat with the remaining batter.

Ingredients for Doro Wat:

• 2 pounds chicken, cut into pieces

• 2 onions, finely chopped

• 1/4 cup niter kibbeh (Ethiopian spiced butter)

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2-3 tablespoons berbere spice

• 1 cup chicken broth

• 4 hard-boiled eggs, peeled

• Salt and pepper to taste

• Lemon juice for garnish

Instructions for Doro Wat:

1. In a large pot, melt the niter kibbeh over medium heat. Add onions and cook until soft and caramelized.

2. Add garlic, ginger, and berbere spice. Cook for 2-3 minutes until fragrant.

3. Add chicken pieces and stir to coat with the spice mixture.

4. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through and tender.

5. Add hard-boiled eggs and simmer for an additional 10 minutes.

6. Season with salt, pepper, and lemon juice to taste.

7. Serve Doro Wat over the injera.