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Taste and adjust seasoning accordingly.
Serve with the roti.
Nutritional information per ½-cup serving:
Calories 152 (20% from fat) • carb. 24g • pro. 7g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 443mg
• calc. 47mg • fiber 16g
This traditional Ethiopian flatbread acts as
both plate and utensil. Stews and salads
are served on top of the injera and eaten as
small pieces of injera are torn off and used
to scoop up and eat the meal.
Makes about 8 to 9 injera
2
cups teff flour, divided
3
cups water
½
cup unbleached, all-purpose flour
½
teaspoon kosher salt
1. In a bowl, stir 1 cup of the teff flour
together with the water. Cover and leave
at room temperature for about 24 hours.
The surface of the mixture should be cov-
ered with small bubbles.
2. Whisk in the remaining cup of teff flour,
all-purpose flour and salt.
3. Heat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to High. Once preheated,
pour ½ cup of the injera batter over the
center of the bottom plate and gently
spread to the edges of the plate, creating
an even, large circle. Cook in the open
position for about one minute so that
the bottom is set and tiny bubbles have
formed over the surface of the injera.
To finish cooking, hold the unit's handle in
position so that the top plate is just hover-
ing over the bread, for about 30 seconds.
4. Serve on a plate with Doro Wat (recipe fol-
lows) and/or a variety of Ethiopian dishes
on top. Eat by tearing pieces of the injera
off and using as a utensil to scoop up the
food to eat.
Injera
™
Crêpe/
Nutritional information per injera:
Calories 123 (7% from fat) • carb. 24g • pro. 4g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 134mg
• calc. 2mg • fiber 4g
(Ethiopian Chicken Stew)
This stew uses the spice berbere* and niter
kibbeh (recipe follows), a spiced clarified
butter, to give it a unique and utterly
delicious flavor.
Makes about 8 servings
2
medium red onions, cut into
1-inch pieces
5 to 6
garlic cloves, peeled
1
1-inch piece of fresh ginger,
peeled
4
ounces Niter Kibbeh
(recipe follows)
½
cup berbere*
1
cup water
2½
pounds bone-in, skin-on chicken
thighs
1. Put onions into a food processor fitted
with the chopping blade. Pulse about 10
times to finely chop, scrape bowl and
repeat 2 times so that onions are com-
pletely chopped to the point of purée.
2. Place a large sauté pan or casserole over
medium heat and add the onions. Cook,
monitoring heat to maintain a slow, but
steady heat to sweat the onions for about
15 to 20 minutes so they are completely
soft and fragrant, but have not picked up
any color.
3. While the onions are cooking, finely chop
the garlic and ginger in the food proces-
sor. Once the onions are cooked, add the
garlic and ginger to the pan and continue
to cook for an additional 25 minutes.
4. Add the niter kibbeh and berbere and
simmer for an additional 10 minutes.
5. Stir in the water and add the chicken
thighs. Be sure the thighs are almost
27
Doro Wat
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