These are some of my favorite Ethiopian foods! I hope you like them as much as I do.
Injera (Ethiopian Bread)
1/2 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
1 tablespoon cooking oil
1. Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
2. Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
3. Pour 2 tbsp of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. Return the skillet to medium heat. Cook about 1 minute or till light brown on the bottom.
4. Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
5. Repeat with the remaining batter. Roll up jelly-roll style and serve warm.
48 won ton wrappers
1/2 cup red onion, finely chopped
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water
1. Combine all filling ingredients in heavy sauce pan.
2. Bring to a boil and stir to keep smooth.
3. Reduce heat to medium and let mixture simmer uncovered.
4. Correct flavor for spices and salt balance.
5. As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
6. Cook until all liquid evaporates.
7. If ground meat has a lot of fat, drain off at this point.
8. Let mixture cool slightly before stuffing.
9. Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
10. Fry the Sambossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
Doro Wat (Spicy Chicken Stew)
4 skinless chicken legs, separated into thigh and drumstick
3 tablespoons lemon juice
1/4 cup unsalted butter
2 large onions, finely chopped
3 garlic cloves, minced
2 tablespoons paprika
1 teaspoon ground black pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander powder
1 pinch ground cinnamon
1 pinch clove
1 pinch nutmeg
1 pinch allspice
1 cup water
4 hard-boiled eggs, peeled
1. Place chicken in non-reactive dish and season with salt.
2. Drizzle with lemon juice; turn to coat.
3. Marinate 30 minutes.
4. Meanwhile, in large pot, heat butter over medium and add onion.
5. Cook, stirring, 5 minutes.
6. Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
7. Stir in garlic and cook 2 minutes.
8. Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
9. Stir in water, add chicken pieces and raise heat to high.
10. When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
11. Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
12. Remove lid; add eggs.
13. Cook until eggs heated through (10 minutes).
14. Season sauce to taste with salt.