I love Ethiopian food, but there are no restaurants where I live. Does anyone have any good, relatively easy recipes? Also...Injera...is it easy to make at home? Thanks!
Here are some good base recipes. http://www.ethiopianspices.com/html/r...
Mostly I just use the base recipes then season to my preferences. At home, most frequently I make shiro wat, and kitfo wat and they're really really simple but you need the spices. Shiro wat is basicall shiro powder (ground chickpeas) stewed with mitmita and onions and spiced oil. Kitfo is just ground beef, mitmita, berebere and spiced oil.
I am looking for a mitmita recipe online that replicates well what I buy and am not having any luck. It's what adds the heat to the dishes -- ground chilis and . . .
In a recent volume of SAVEUR there was a recipe for Ethiopian Doro Wat, a chicken dish. The photo makes the dish look very good. It seems pretty straightforward:
I can get berbere at Kalustyan's in NYC. But, has anyone tried this recipe, or a similar one for Doro Wat. I think a small bag of the spice was around six dollars or so. That isn't that much, as long as I use it more than once................
I have not tried these recipes, but I see you're not getting much info. I have a cookbook put out by the international aid organization of my church, with recipes received from people in the various countries, who have learned them from natives of that country. It's called Extending the Table. In general, the recipes don't rely too much on hard-to-find ingredients, and seem to be pretty authentic. That said, here's the recipe for injera:
3 c self-rising flour
1/2 c whole wheat flour (Note: it says for authenticity, use 1/2 c teff flour and 1/4 c whole wheat instead of all whole wheat)
1/2 c cornmeal or masa harina
1 T. yeast
3 1/2 c warm water
Mix it up, allow to rise for at least an hour, up to 6. Should be stretchy. Some liquid may go to the bottom, stir it back up.
Put 2 cups of the mixture at a time in the blender, add 1/2 - 3/4 c water, and blend it up. Then ladle some in a hot non-stick pan (no oil) and swirl it around to make it thin like a crepe. Don't turn it over, it's done when the top has bubbles all over it.
There's also recipes for beef and chicken wat, veggie stew (alecha), and how to make berbere seasoning.
Here's the Chicken Wat
3 lb skinless chicken pieces.
2 T lemon juice
1 t salt
Sweat in 2 T butter
2 c onion
1 T garlic
1 t fresh ginger (or 1/2 t dry)
then stir in
1/4 t fenugreek
1/4 t cardamom
1/8 t nutmeg
1/4 c berbere (less if too spicy)
2 T paprika
cook 2-3 minutes.
Pour in 1/2 c water, bring to boil and stir constantly. Add chicken so all pieces are coated. Turn down heat to medium low, cover and let cook 45 minutes (turn every once in a while). Can add water if it's too dry.
Add 1 hard boiled egg (peeled and a few slits cut in it) for each person. Simmer 10 minutes. serve w/ injera or rice.
There's Marcus Samuelsson's book, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. There is a recipe for injera in the book, and there are some great recipes for Ethiopian dishes - I've made the Doro Wett (chicken stew), which was extremely fragrant and flavourful.
Another option is a book by the owner of an Ethiopian restaurant, Addis Ababa, in Toronto. It's been very well received and is available at The Cookbook Store in Toronto - www.cook-book.com.
It's called Recipe for Love: an Ethiopian Cookbook, by Aster Belayneh. The Cookbook store ships everywhere.