Ethiopian Dinner Feast: Authentic Taste of Africa

Allergens

N/A (excluding any potential gluten intolerance due to Injera)

Ingredients

• 2 cups Teff flour
• 3 cups Water, warm
• 1 bunch Collard greens, chopped
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 2 tbsp Berbere spice blend
• 1 can Chickpeas, drained and rinsed
• 1 cup Vegetable broth
• Salt to taste
• 1 tbsp Oil

Instructions

1. Prepare the Injera: Combine teff flour and warm water in a large bowl. Cover and let it rest for at least 2 hours. Add salt to taste, mix well, then pour into a thin layer onto a preheated non stick griddle. Cook until bubbles appear on the surface and the edges start lifting away from the pan, approximately 3 minutes per side. Repeat for all servings.
2. For Gomen: In a large pot, sauté diced onions in oil over medium heat. Add collard greens, garlic, and berbere spice blend, cooking until fragrant and tender, about 10 15 minutes. Season with salt to taste.
3. To make Doro Wat, cook chickpeas and vegetable broth together in a pan for 20 minutes on low heat until they become creamy. Add the berbere spice blend, garlic, and onions, stirring regularly until thickened. Season with salt to taste.
4. Fit Fit can be made by lightly frying the Injera pieces in oil until crispy. Season with salt and serve alongside other dishes.

Chef’s Insight

Use a traditional clay pot called Jebena to serve the stews and add an authentic touch to your dinner feast.

Notes

The dish can be prepared gluten-free by substituting teff flour with alternative grains.