Bishop Family Cookbook: Injera & Doro Wat (Traditional Ethiopian Dinner)

Doro Wat Ingredients (I'll show you Injera, which goes with this, afterwards)

6-12 Eggs

32 oz. Tomato Sauce

2 T. Oil

2 C. Chicken (canned, cubed, or drumsticks, any kind)

2 C. Chopped Onions (any kind)

2 T. Berberee

1/2 C. Water

1 tsp. Salt

Time: approximately 15 minutes prep and cook time combined for the Doro Wat

This is the most typical traditional Ethiopian dish. "Doro" is "Chicken" in Amharic. "Wat" is any stew type food. This version of it is very convenienced (yeah, I just made up that word,) and Americanized. This one is obviously not vegetarian. It looks pretty yucky to me and I have actually never tasted it. But I have to say that anyone I have seen taste it seems to really like it. Our kids, even our American born ones love it.

First you'll need to hard boil your eggs. We use about 1 dozen, but you could really put in as many or few as you like. Some people love the eggs in it, some don't.

In a pot, pour in your tomato sauce.

We're using canned chicken. Hana is draining the can here. Traditionally, canned chicken is most certainly not used. Some people in Ethiopia will put in the chicken whole, bones and all. Others cut up tiny pieces. It varies.

Drop the chicken into your tomato sauce.

We also use frozen chopped onions. We hate chopping onions!

Traditionally finely chopped red onions are often used.

We also use olive oil, but any kind will do.

Pouring in the water.

Putting in Salt.

Here's Hana getting her Berberee. This is an Ethiopian spice. It is not something you can find in just any grocery store. Pretty hard to track down. But you could get it online. It is used quite a bit in Ethiopia. Berberee is to Ethiopians what curry is to Indians.

Put the berberee in the pot. Then stir it all up.

Peel your eggs.

Drop all your eggs into the pot.

Stir it all up, and let it heat over a medium heat until it's heated through.

Now for the Injera. You gotta serve injera with your doro wat!

Ingredients for Injera

4 c. flour

1 T. Baking Powder

4 c. Club Soda

2 tsp. Salt

Time: approximately 20 minutes for prep and cook time combined.

Injera as it is made in Ethiopia is practically impossible to make in America. One, they use a flour called "Tef" which you cannot find here. And we don't have the same cooking surfaces, ingredients, and tools that they use for these. So this is a very Americanized way of doing it. It's about as close as I can get without going into great time and sacrifice to make it authentic.

First measure out your flour, then put into a large bowl.

Next measure out your Club Soda and pour it into the bowl with the flour. Mix it up.

Add your baking soda next.

Add in your salt.

Mix it all up well. It will be bubbly.

With the largest, most circular cooking surface you have, spray it with cooking spray after it's heated.

Their cooking surfaces are huge because Ethiopian Injera is about twice or three times the diameter of any injera I have been able to make myself here.

Pour in some of your flour mixture.

Using a spoon, spread the mixture into a large circle and make it as thin as you can.

It wont take long for it to cook if you keep it thin.

You'll start to see tiny little bubbles on top when it's ready to flip.

Flip it over to the other side and let it cook for just another minute or two.

And it is done. Set that aside, and keep repeating the process until all your batter is gone.

Now for serving this dish, you will first lay down one injera. Then you will put some of your doro wat on top. Take another injera and roll it up and place it on the side.