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Throughout its history, Ethiopia has been relatively isolated by the mountains that surround it. As a result, Ethiopian food has many qualities that distinguish it from other African regions.
Typical Ethiopian meals include lentils of several varieties, a wat or stew, and almost always injera. Injera is a slightly sour flat bread, that serves as a utensil as well as a side dish. It is is made from teff, a grain unique to the Ethiopian highlands. The doro wat below is made with chicken and has a rich spicy flavor, thanks to the use of berbere, sauce and clarified spiced butter.
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For the Injera:
(must be prepared 2 to 3 days ahead of use)
1 1/2 lbs. teff (grain found at health food stores)
1 qt. of water
Salt
For the Wat:
2-3 lbs. cut-up frying chicken, marinated in juice of one lime
1/2 cup clarified spiced butter*
3 lbs. red onion, thinly sliced
2 garlic cloves, minced
1/2 cup of dry red wine
1/2 cup of berbere sauce**
9 oz. tomato paste (optional)
1/2 cup or more of water
2 tsp. cayenne pepper
1/2 tsp. fresh ginger, grated
4 hard-boiled eggs
Fresh ground black pepper
Serves 6 to 8
Prepare the Injera:
Mix the teff and water and let stand at room temperature in a covered glass or ceramic bowl for three days. When the mixture bubbles, it should smell a bit sour, and have the consistency of pancake batter. Mix in about 1 tsp. of salt. This should stop the fermentation. You must immediately cook the teff. Oil the bottom of a large, heavy-bottom frying pan (cast-iron is best). Heat the pan at a medium-high temperature, when a few drops of water sizzle away quickly, it is hot enough to begin. Then pour in enough batter to cover the base of the pan. Cook until holes form on the face of the injera and the edges lift from the pan. Do not turn over. Remove and let cool.
Prepare the Doro Wat:
Before you begin cooking, marinate the chicken for about an hour in the juice of one lime. Poke the chicken to ensure that the liquid will be absorbed. After the chicken has marinated, place 2 tbsps. of spiced butter in a heavy- bottomed pan at medium heat. When the butter is melted, add the onions and cook until tender. (The onions should be translucent, but not brown.) Add the remaining butter, Berbere sauce, wine, garlic, ginger, and cayenne. Blend this mixture well and bring to low simmer. Slowly add the raw marinated chicken pieces and the water. (If you prefer a red tomato-flavored sauce, add the tomato paste now.) Stir and cook uncovered for 30 to 40 minutes. You may need to add additional water to avoid scorching. To ensure chicken has cooked thoroughly, cut into the breast. If it appears pink, cook until it is completely white. Finally, just a few minutes before serving, add the cooked eggs but make sure you allow enough time for them to warm through. Add ground black pepper to taste.
*To make spiced butter you will need to clarify 1 lb. of butter with the following spices: 2 tsps. ginger, 3/4 tsp. tumeric, a pinch of cardamon seed, a pinch of nutmeg 1 clove, 1/2 cinnamon stick, 1 tbsp. dried onion, 2 tsps. garlic powder.
** Berbere sauce should be available in most gourmet stores. It is a piquant combination of wine, cumin, clove, cardamon, tumeric, allspice, fenigreek, ginger, chili and garlic.
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Photo credit: Paige A. Parker www.paigeparker.com
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