Injera with Doro Wot, Shiro and Spinach

5 from 8 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 92 kcal


For the injera:

  • 600 g Wheat flour
  • 400 g Cornmeal
  • 1 cube Yeast fresh
  • 1 tsp Salt
  • 2,5 l Lukewarm water

Doro Wot:

    For the spice mix:

    • 2 tbsp Paprika powder
    • 1 tsp Cinnamon
    • Salt
    • Pepper
    • 1 tsp Cumin
    • 2 tbsp Wheat flour

    For the stew:

    • 4 Pc. Chicken legs
    • 70 g Ginger
    • 3 Pc. Garlic cloves
    • 2 Pc. Onions
    • 2 Pc. Carrots
    • 500 ml Vegetable broth
    • 250 g Peeled tomatoes
    • 2 Pc. Bay leaves
    • 5 Pc. Hard-Boiled eggs
    • African spice mix (Berbere)
    • Salt
    • Pepper

    For the Shiro:

    • 1 Pc. Onion
    • 3 Pc. Garlic cloves
    • Ginger
    • 200 g Chickpea flour
    • 200 ml Water
    • 1 tsp Salt
    • Chickpeas

    For the spinach:

    • 500 g Fresh spinach leaves
    • 4 Pc. Eggs
    • 1 Pc. Onion
    • 2 Pc. Garlic cloves
    • African spice mix (Berbere)
    • Salt
    • Pepper


    For the injera:

    • One day before, dissolve the yeast in a little water, add a little flour and let it rest in a warm place (e.g. in the oven).
    • Put the flour and cornmeal in a large bowl, add the dissolved yeast and about 1.5 liters of lukewarm water.
    • Stir until the dough is nice and smooth. Then cover and let rise again in a warm place for 4 hours.
    • Now add the salt and about 1 liter of warm (not too hot) water and stir the dough with a whisk.
    • As soon as the dough rises nicely, you can pour 1 ladle of it into a hot coated pan (without fat) and spread it quickly by moving the pan.
    • When only about ¼ of the batter is slightly runny in the pan, cover with a lid and finish baking.
    • The flatbread is ready when it separates from the edge and has formed many small bubbles. It can be carefully placed by hand out of the pan on a large cloth to allow it to evaporate.
    • The bread serves as a "base" for the sauces on the plate. The dish is typically consumed with the fingers.

    Doro Wot:

    • Mix the spice mixture of paprika powder, cinnamon, salt, pepper, cumin and wheat flour.
    • Rinse the meat under cold water, pat dry with kitchen paper, season with salt and "bread" in the spice mixture.
    • Peel and finely chop ginger, garlic and onions. Clean the carrots and cut into small pieces.
    • Now preheat the oven to 180 ° C (convection), heat the oil in a roasting pan and fry the meat well. Then remove and set aside.
    • Briefly fry the ginger, garlic, onion and carrot pieces in the roast. Then pour in the broth, add tomatoes, tomato paste and bay leaves and bring to a boil. Season with Berbere to the desired degree of spiciness.
    • Then place the chicken drumsticks in the stock, cover and cook in the preheated oven on the lowest rack for approx. 45 minutes.
    • Then remove the lid and cook for another 15 minutes. The legs can be served whole or, for a lighter meal, the meat can be removed with a fork.
    • In the meantime, bring the water to a boil in a saucepan, carefully add the eggs and cook for 7 minutes.
    • Then rinse the eggs with cold water, peel them, score slightly on the sides and add them to the stew.

    For the Shiro:

    • In a saucepan, fry the chopped onions, ginger and garlic together with the oil.
    • Add the berry spice and salt and then simmer for 5 minutes, occasionally adding water to prevent burning.
    • Add the remaining water and stir in the chickpea flour in portions while stirring continuously.
    • Let the mixture simmer until it thickens but still flows from the spoon; this takes about 20 minutes on low heat. If desired, whole chickpeas can be stirred in.

    For the spinach:

    • Chop the onion and garlic and fry in the pan until translucent. Add the fresh spinach and in the meantime mix the egg with the spices.
    • Finally pour the egg over the spinach and fry everything for about 3 minutes.


    Serving: 100gCalories: 92kcalCarbohydrates: 15.3gProtein: 3.9gFat: 1.6g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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