The Sigd – Recipes
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Authentic Injera (Ethiopian Flatbread)
- Prep time: 10 minutes
- Cook time: 10 minutes
- Fermentation time: 4 to 5 days
- Total time: 4 days, 20 minutes
- Servings: 6
Ingredients
2 cups teff flour, brown or ivory, or substitute a portion of it with some barley or wheat flour (note: teff is gluten-free). If you’re new to making injera, you may want to use a combination of teff and barley or wheat, as 100% teff is more challenging to work with.
3 cups distilled water (the fluoride and chlorine found in most tap water will interfere with the fermentation process).
Directions
In a large mixing bowl, combine the flour and water. Loosely place some plastic wrap on the bowl and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you’re using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If, however, your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Stir well.
In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking continuously until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. The batter will have a sweet-soured, nutty aroma.
Heat a non-stick skillet over medium heat. Spread the bottom of the skillet with the injera batter — not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble, and let the bubbles pop. Once they have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple more minutes until cooked through. Be careful not to overcook the injera, or they will become gummy and soggy. Remove the injera with a spatula and repeat.
Adapted from https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/
Doro Wat (Ethiopian Chicken & Egg Stew)
- Prep time: 20 minutes
- Cook time: 2 hours
- Total time: 2 hours, 20 minutes
- Servings: 8
Ingredients
8-10 bone-in chicken thighs
10 cloves of garlic minced
3 inches ginger minced (~50 g)
2 tbsp vegetable oil
6 medium red onions, minced or finely chopped (about 6 cups, or 900 grams)
2 tbsp tomato paste
1/2 cup berbere
2 cups water (approximate)
1/3 cup niter kibbeh
1 tsp korarima or green cardamom seeds
1/2 tsp black pepper
1/2 tsp nutmeg
1 tsp salt or to taste
6 hard-boiled eggs, peeled
Injera (to serve with the stew)
Directions
Combine ginger, garlic and oil to make a paste. Set aside.
Place a large Dutch oven (or similar pot) over low heat on the stovetop. Add the minced onions to the dry pan and cook slowly, stirring regularly as the liquid releases and allows the onions to simmer and caramelize. If necessary, you can add a little oil. Cook until the onions are caramelized and fragrant, generally around 25-30 minutes.
Add the ginger/garlic paste and tomato paste to the pot. Sauté for 2-3 minutes, stirring regularly. 4.
Add the berbere and stir to combine, then sauté for about 1 minute. Add 2 cups of water. Increase the heat to medium and bring the pot to a low simmer for about 5 minutes.
Add the niter kibbeh and spices and stir to combine. Simmer for 5 more minutes.
Add the chicken. Reduce heat to low, cover and cook until the chicken is very tender — around 1 hour. If the sauce starts to thicken and sputter a bit too much while cooking, you can add a little extra water.
Add the hard-boiled eggs. Continue to simmer gently for about 10 more minutes.
For a thinner/soupier sauce, you can add a little bit of water. Adjust salt to taste, if desired. Serve with injera and plenty of extra sauce.
Adapted from https://www.diversivore.com/doro-wat/#recipe
