Contents
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Ingredients
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
Instructions
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.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 15.3gProtein: 3.9gFat: 1.6g