Recipe for INJERA





  • 4 cups teff flour (about 20 ounces)

  • 7 cups water




  • In a large bowl, whisk the teff flour with the water until a smooth batter forms. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly foamy.
  • Heat a 12-inch nonstick skillet over high heat. Whisk the salt into the batter. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy. Invert the skillet onto a work surface, letting theinjera fall from the pan. Repeat with the remaining batter.

Hiyaw Gebreyohannes 

Founder & Chief Executive Officer

Taste of Ethiopia 


Chicken Stew (Doro Wet)

Serves 6


For the Stew

½ cup vegetable oil

3 medium red onions, cut into ¼-inch dice

6 garlic cloves, grated into a paste (about 2 tablespoons)

2 tablespoons peeled and grated ginger

3 pounds boneless chicken thighs, cooked

1 large tomato, quartered

2 tablespoons tomato paste

Salt and freshly ground black pepper


For the Spice Mixture

5 tablespoons berbere spice

2 ½ teaspoons ground cardamom

2 ½ teaspoons black seed




Heat the oil in a large heavy pot over medium heat.  Add the onions, garlic, and ginger and cook, stirring frequently, until the onions turn soft and translucent, about 3 minutes.  Lower the heat if the onions start to brown.  Stir in the spice mixture and continue to cook until the onions are golden brown and spices become very fragrant, about 8 minutes.


Carefully arrange the chicken pieces in the pot in a single layer.  Pour in just enough water to cover the chicken, add the tomato and tomato paste and stir to combine.

Cover and cook for 20-25 minutes for the flavors to combine.  Season with salt and pepper to taste and serve.

Hiyaw Gebreyohannes 

Founder & Chief Executive Officer

Taste of Ethiopia 

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