Ethiopia - Doro Wot and Injera
Lets start with the injera, which is a sort of spongy, sourdough-like flat bread, and it was incredibly difficult to make. It involved a lot of trial and error, and the first several attempts had to be thrown out. Finally, I ended up with something that at least resembled what injera is supposed to look like. I personally wasn't a big fan of the taste, but my sister liked them, so all in all they were a success!
After the multiple failed injera attempts, I was a little nervous about the doro wot, which is a spicy chicken stew. The stew has to simmer for over an hour, and through the whole process I was very concerned that I had done something wrong. First of all, the colour was off because I cut down on the amount of cayenne pepper in the recipe. However, the main issue was that the recipe calls for a lot of onions, and for most of the hour that it simmered, the dish just looked like a bunch of onions and nothing else. This is the point that my sister had to remind me that the recipe says "this dish has a lot of onion so do not be surprised by the amount in the pan", and it's a good thing that it does say this, because it wasn't until the last 15 minutes that the onions start to break down, and all in all, the stew was delicious, even if it was still a little to spicy for my sister.
This week I also learned to make Niter Kibbeh, which the doro wot recipe called for. This is a spiced clarified butter, which smelled amazing, and added a nice new flavour to the stew as well.
Despite the challenges of this week's dinner, it was very tasty in the end, so once again the dinner was a success!
FIRSTS THIS WEEK:
- Made flat bread
- Made clarified butter
- Learned what Berbere is (a hot spice mix)
RECIPES I USED:
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