1. Injera (flat, fluffy bread)

5 cups of Teff- (flour used to make the Injera bread)

1 cup of yeast ( traditional yeast which is a left over from previous

1 cup of Self rising flour

about 1 gallon of water

Procedures

1. Mix the teff flour and yeast with water and keep it at room temperature for 36-48 hours.

2. Drain the water that floats over the mixture.

4. Mix the self raising flour with water and add it to the teff dough

5. Add water slowly, and loosen the dough, ( thinner than a pancake mix)

6. Keep the mixtures at room temperature for 3-4 hours.

7. Heat a big round pan, or an injera pan called mitad, if available.

8. Pour some mixture into a small jug and start making big round shaped injera breads. Keep making injeras until you finish all of the dough.

2. Doro Wat

5 lbs of Onions

1 cup of corn oil

5 tsps of Berbere ( blended hot red pepper, ginger, garlic, black pepper, fenugreek, cardamom, coriander, cloves and cinnamon)

1/2 tspn of blended garlic

6-8 Chicken legs

8 oz of tomato sauce (optional)

Procedure

1. Chopp or gently blend the onions.

2. Cook the onion with oil for 30-45 minutes,

3. In the meantime, put the chicken legs in the oven with 375 degrees for 20 minutes.

3. Add berbere and garlic to the onion, and cook together for about 40 minutes

4. Make sure you stir and add some hot water so it does not stick with the base of the pan.

5. Add the chicken legs to the pan and add some water to loosen the sauce,

6. Leave it with low heat for 45-50 minutes.

7. Before serving, add boiled eggs and spiced butter (optional).

8. Serve with injera.

3. Misir (lentil) wat

4 big onions

½ cup of corn oil

1 tsp of garlic

8 oz Tomato sauce

1/2 cup of peeled lentils

3 tsps of berbere

Procedure

1. Chopp or gently blend onions

2. Cook the onions with oil for 20 minutes

3. Add garlic and berbere

4. Stir for 5-8 minutes and add tomato sauce.

5. After 5 minutes of stirring, add the lentils. ( wash the lentils before adding)

6. Mix the sauce with the lentils for 5-10 minutes.

7. Add 1.5 cups of hot water and let it be cooked with low heat for 20-30 minutes.

8. Serve with injera. 

4. Kik wat ( Peeled peas) 

2 big onions

2 fresh tomatoes

2 carrots

1 tsp garlic and ginger

¼ cup of vegetable oil

½ cup of yellow split peas

Procedure

1. Chop the onions and cook with oil for 20-25 minutes.

2. Cook the peas on the side for 15 minutes

3. Chop the tomatoes and add it to the pan

4. Shred the carrots using a grater and add it

5. Add garlic and ginger

6. Add the cooked peas

7. Add some hot water and salt.

8. Set a low heat and let it cook slow for 30 minutes

9. Serve with injera.

5. Ayib ( Buttermilk cheese)

1. ½ gallon of buttermilk

2. Procedure

3. Pour the buttermilk into a pot

4. Set your stove at the lowest heat

5. Leave the pot on the stove for 3 hours.

6. Let it cool down overnight.

7. Drain out the water using a colander

8. Serve on side with spicy toppings

White buttermilk cheese helps to relieve a spicy burn.

Buttermilk cheese can also be mixed with spiced butter and chili powder.

1. 1 tsp spiced butter

2. ½ tsp of chili powder

3. Buttermilk cheese

 Procedure

1. Warm the butter then add the chili powder

3. Add the cheese and mix everything together.

3. Served with bread or injera.