Recipes for Doro Wat, Gomen Wat, and Kik

Here are those recipes (courtesy of Laura Litwiller) for some of the dishes in our injera (Ethiopian flabread) videos (See last few blog postings).

Chicken (Doro) Wat

Remove skin from about 2 pounds of chicken pieces (We used Cornish game hens. Traditionally a whole chicken would be cut into 8 pieces).

Sprinkle with 2 Tablespoons (T) of lemon juice and 1 teaspoon (t) of salt. Let stand while preparing other ingredients.

Heat 4 T vegetable oil.

Add, cover and cook on low heat until onions are just browned: 2 cups (c) finely chopped onions, 1 T minced garlic, 1 t ginger root grated (or 1/2 t ground dried ginger).

Add: 1/4 t fenugreek, crushed, 1/2 t ground cardamom (Ethiopian, if available), 1/8 t ground nutmeg.

Stir well and add: 2 T berbere (for a mild wat) and 4 T paprika (for a hotter stew, use 4 T berbere and 2 T paprika),
2 T tomato paste, and 1 c water (or more, as needed).


Bring all ingredients to a boil and cook slowly, stirring often, for about 45 minutes. The sauce should be the consistency of heavy cream. Add a small amount of water if necessary.

Add the chicken pieces to the sauce, turning the pieces to coat. Add 2 T butter (Ethiopian spiced clarified butter, niter kibbeh, if available). Lower the heat and cook chicken for about an hour, turning the chicken often to prevent sticking and so it cooks evenly.

Prepare 1 hard-boiled egg for each person. Peel the eggs, and cut about 5 shallow slits in them to allow the wat to permeate the eggs. Add to the sauce the last 10 minutes of cooking time, gently stirring them into the stew to coat them.

Serve with injera.

Ethiopian Greens (Gomen Wat)

1 pound of green kale, chopped fine
1 medium onion finely minced
1/2 - 1 t chopped garlic
1/2 t ground ginger
1/2 t turmeric
1/2 t salt (or to taste)
1/2 t black pepper
1 jalapeno pepper, chopped (or to taste)
1/4 c vegetable oil

Saute onion in oil till clear, add garlic and spices and cook 3 minutes, add chopped kale and 1/2 c water. Cover and cook kale until tender (about 30 minutes). Add jalapenos and cook 5 minutes on low heat. Add more salt to taste (serves 6).

Serve with injera.

(Note: We made this with kale on the video, but I made it this week with some Swiss chard and it was also delicious).

Kik Pea Alecha (chick peas/garbanzo beans stew)

1 1/2 c minced onions
1/4 c vegetale oil
2 c cooked chick peas (garbanzo beans)
1/2 t turmeric
1/2 t fresh chopped garlic (or 1/2 t garlic powder)
1/2 t chopped ginger (or 1/4 t ginger powder)

Cook onions in oil until onions are clear. Add chick peas, turmeric, and 1 1/2 - 2 c water.
Cook for 20 minutes.
Add garlic and ginger. Cook until soft. Mash (or use blender or food processor to process until smooth).

Serve hot with injera.

My first attempt after the video to make the injera on my own was a disaster. I bought an inexpensive electric skillet, but it was not heavy enough to provide an even heat, and also it had an inaccurate thermostat, so part of the injera was burned, and part was not cooked. Plus I made the batter too thick. I tried again on the weekend. The first time I used my favorite cast iron pan, which made a lovely injera, but it stuck to the pan when I tried to take it out. Secondly I tried using a small nonstick pan on the stovetop, and added a little extra water to the batter when I added the self-rising flour, and everything was perfect. The only problem was it took me forever to finish making the injera because my pan was so small. I guess I'll either buy an electric mitad (the official injera-making pan) or a larger nonstick skillet. By the way, I made sure the skillet was completely grease-free when I used it. I scrubbed it with salt before cooking the injera, and each time after making an injera, I wiped the pan with a paper towel to clean it.

Good luck. If you try this, let me know how it works for you. By the way, that's my daughter Masi (home from New York for the weekend) and Sam, my nephew/son and a junior at Penn State at the table with me.

Step-by-step Injera, Part 4 (plus doro and gomen wats)

Along with our injera, we prepared 2 stews to accompany it--a mild version of the classic doro wat (a famous Ethiopian spicy chicken stew with hardboiled eggs, berbere and an Ethiopian clarified spiced butter called niter kibbeh). We also made gomen wat, a vegetarian stew from kale. Below are some video clips taken during the process of cooking, cooling, and rolling the injera and preparing the stews. (Before we made our injera and stews I also whipped up some lamb sambossas, a tomato, onion, and green pepper salad, and a garbanzo bean [chickpea] dish called kik, plus bought some mead [honey wine] to round out the meal. We invited some friends over and feasted.)


Now, here in central Pennsylvania, I no longer have to wait for a trip to Washington DC or New York or Boston to get my injera fix!

Here's Laura Litwiller's Doro Wat recipe

1. Remove skin from about 2 pounds of chicken pieces (we used Cornish game hens) [each chicken is generally cut into 8 pieces]
2. Sprinkle with 2 Tablespoons lemon juice and 1 teaspoon salt
3. Let stand while preparing these ingredients:

4. Heat 4 Tablespoons vegetable oil in a heavy pot
5. Finely chop 2 cups of onions, mince 1 Tablespoon of fresh, peeled garlic, peel and grate 1 teaspoon ginger root (or use 1/2 teaspoon dried ground ginger)
6. Mix all ingredients together with the heated oil and stir well. Cover and cook on low heat until the onions are just brown.

7. When the onions are slightly browned, add
1/4 teaspoon fenugreek, crushed
1/2 teaspoon Ethiopian cardamom (if available, otherwise substitute regular cardamom)
1/8 teaspoon ground nutmeg

8. Stir well and add:
2 Tablespoons berbere (for a mild stew) and 4 Tablespoons paprika [for a hotter stew, add 4 Tablespoons berbere and 2 Tablespoons paprika] NOTE: If authentic berbere is not available, make your own "make-do" using: 1 teaspoon ground ginger, 1 teaspoon ground cayenne pepper, @ Tablespoons plus 2 teaspoons paprika, 1/4 ateaspoon ground cloves, 1/2 teaspoon ground cinnamon [again, for a hotter berbere, substitute more cayenne pepper for the paprika], 2 Tablespoons tomato paste, and 1 cup water (or more as needed).

9. Bring to a boil and cook slowly, stirring often, for 45 minutes. The sauce should be the consistency of heavy cream. Add a small amount of water if necessary.

10. Add the chicken pieces (or Cornish game hen pieces) to the sauce, turning pieces to coat. Add 2 Tablespoons of butter (preferably, authentic Ethiopian niter kibbeh or ghee, if you have it; a "make-do" niter kibbeh can be found at the link above). Lower the heat and cook the chicken for about an hour, turning the pieces often to prevent sticking and to so it cooks evenly.

11. Prepare 1 hard-boiled egg for each person. Peel the eggs and cut shallow slits (5-6 for each egg). Add the eggs to the sauce, stir, and simmer them in the sauce for the last 10 minutes of cooking time.

Serve with plenty of injera.
Since we didn't have a proper round Ethiopian table (as we did at my son DK Osseo-Asare and his good friend Lionel Lynch's recent graduation celebration in Cambridge, Massachusetts at Addis Red Sea), and had to cook our injera in a square pan, we did not serve it the traditional way (on top of the injera, with more on the side), but simply let people do as they liked: either unroll it and spoon the stews on top, or eat it straight from their plates. Either way, clean hands were the only utensils we needed.

Step-by-step (American-style) Ethiopian Injera, Part 3

Here's the next installment of our injera series. 2 days after making the injera batter (leet), it has fermented enough to continue with the second part of the process. After adding self-rising flour and water to the batter, we allow it to sit for a couple of hours (during which time we were preparing some stews to serve with the injera later in the evening when our guests arrived).





The basic recipe we used for the batter (compliments of Laura Litwiller):

Day #1: Mix by hand with wire whisk:

4 cups all-purpose flour
1 Cup teff flour

In a separate bowl also mix by hand with a wire whisk:

1 cup injera batter (leet) starter from a previous recipe (or make your own--see June 25 posting)
3 cups tepid water

Leave the injera covered in a warm place without stirring for about 2 days.

Day #3 (or until batter bubbles up, then separates into clear liquid on top and thick batter below). Drain off liquid and discard. Mix 2 cups self-rising flour and 2 cups of water until smooth. Add to batter mixture and blend until smooth. Let rise 2 hours.

(Save 1 cup of batter in glass jar with a lid. Store in the refrigerator until you make injera again).

Bake injera on a preheated Teflon-coated electric skillet at about 375 degrees. The skillet should have NO oils on its surface. One recipe yields about 11-13 injeras. It takes about 1/2 hour to bake about a dozen 9" by 9" injeras.

Variations: More teff flour can be used in place of white flour. Barley flour can be used in place of some white flour.

Serve injera with Ethiopian watt.

Check back soon for Part 4, which will show the last part of our preparations, including the 2 stews (watts) we made, and the final product.