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Four Easy Ethiopian Recipes for a Fantastic Feast

Ethiopian cuisine is renowned for its vibrant flavours, aromatic spices, and unique communal dining style. Traditionally served on a large platter and eaten with the hands, Ethiopian dishes showcase an array of stews, vegetables, and, of course, the beloved injera – a sourdough flatbread that serves as both a plate and a utensil. Whether you’re hosting a dinner party or simply want to explore something new in your kitchen, these four easy Ethiopian recipes will bring a taste of Ethiopia to your table.

1. Injera (Ethiopian Flatbread)

Ingredients:

• 1 cup teff flour (or a mix of teff and all-purpose flour)
• 2 cups water
• A pinch of salt

Instructions:

1. Make the Batter: In a large bowl, mix the teff flour with water to form a smooth batter. Cover it with a clean cloth and let it ferment for 24-48 hours. The longer you allow it to ferment, the more tangy the injera will be.

2. Cook the Injera: Heat a non-stick skillet or a large round griddle over medium heat. Once hot, pour a ladleful of the batter onto the skillet, swirling it to form a circular shape, kind of like making a pancake. Cover with a lid and let it cook for about 2-3 minutes, or until holes form on the surface and the edges lift. It should be soft and slightly spongy but not browned. Remove from the skillet and repeat with the remaining batter.

3. Serve: Place the injera on a large platter. You can use the remaining injera to scoop up the stews and dishes.

2. Doro Wat (Spicy Chicken Stew)

Ingredients:

• 1 kg chicken, cut into pieces
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp berbere spice mix (adjust to taste)
• 400 ml chicken broth
• 2 hard-boiled eggs (optional)
• ¼ cup vegetable oil
• Salt to taste

Instructions:

1. Cook Onions: In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until they become caramelised, about 10-15 minutes. Stir regularly to ensure even cooking.

2. Add Spices: Stir in the garlic, ginger, and berbere spice mix. Cook for another 2-3 minutes, allowing the spices to bloom and become fragrant.

3. Cook Chicken: Add the chicken pieces, mixing well to coat them in the spiced onion mixture. Pour in the chicken broth and add salt to taste. Bring to a gentle simmer and cover, cooking for about 30 minutes until the chicken is tender.

4. Add Eggs: If using, add the hard-boiled eggs towards the end of the cooking time. Let them warm through before serving.

3. Misir Wat (Spicy Lentil Stew)

Ingredients:

• 1 cup red lentils
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons berbere spice mix
• 4 cups vegetable broth or water
• ¼ cup vegetable oil
• Salt to taste

Instructions:

1. Sauté Onions: In a pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes.

2. Add Aromatics: Stir in the garlic, ginger, and berbere spice mix. Cook for another 2-3 minutes.

3. Cook Lentils: Add the red lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened. Add salt to taste.

4. Gomen (Spiced Collard Greens)

Ingredients:

• 500g collard greens (or kale), chopped
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon cumin (optional)
• Salt to taste

Instructions:

1. Sauté Onion: Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

2. Add garlic and spices: Stir in the garlic, and cumin (if using) and cook for another minute.

3. Cook Collard Greens: Add the chopped collard greens to the skillet, stirring to combine. Cover and cook on low heat for about 15-20 minutes, or until the greens are tender. Season with salt to taste.

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Serving Your Ethiopian Feast

Once you’ve prepared these delicious dishes, arrange them beautifully on a large platter atop a layer of injera. Encourage your guests to dig in with their hands, creating a truly communal and enjoyable experience. Pair your feast with a warm cup of spiced chai or a refreshing Ethiopian honey wine called tej, and immerse yourself in the rich flavours of Ethiopia right from your kitchen! Enjoy your culinary journey!

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