Doro Zigni with Taita



For the Doro-Zigni:

  1. Whole cumin seeds, 2 tbs
  2. Whole cloves, 4
  3. Whole green cardamoms, 3/4 tsp
  4. Black peppercorns, 1/2 tsp
  5. Allspice berries, 1/4 tsp
  6. Fenugreek seeds, 1 tsp
  7. Whole coriander seeds, 1/2 tsp
  8. Dried piri-piri chillies, 10
  9. Grated ginger, 1/2 tsp
  10. Turmeric, 1/4 tsp
  11. Salt, 1 tsp
  12. Paprika, 2 1/2 tbs
  13. Cinnamon, 1/4 tsp
  14. Dried thyme, 1 tsp

For the Taita:


For the Berbere spice:

Warm a small non-stick drying pan and on low heat toast the cumin, cloves, cardamom, peppercorns, allspice, ginger and fenugreek for about 2–3 minutes, until the spices begin to 'pop', stirring constantly.

Remove from the heat, allow to cool then add to a coffee grinder along with the de-stemmed chillies and thyme leaves then grind to a fine paste.

Add the remaining ingredients and store in a well-sealed jar.

For the Doro-Zigni:

In a large wok, heat up the oil and sauté the onions for 5 minutes.

Add the Berbere spice and the chicken. Sauté for 10 minutes.

Add the stock, tomato paste and salt. Simmer for 20 minutes.

Add the eggs and simmer for 20 minutes more.

For the Taita:

In a large bowl, mix all the ingredients together to form an elastic dough.

Leave to rest covered with kitchen foil  for 2 hours or until the batter rises and becomes stretchy.

Stir the batter at this point then take 500ml of batter at a time, add 120ml water and whip in a blender.

Cook 120ml batter per taita in a dry non-stick frying pan (25cm) over medium-high heat.

Swirl the batter to spread as thinly as possible.

The taita is cooked when bubbles appear all over the top.

Lay each taita on a warm, clean, towel then stack in a covered dish to keep warm.

To serve, lay a few taita on a plate and ladle the stew over the top.