Dorowat with Injera



For the Dorowat:

For the Injera:


For the Dorowat:

Combine the tomato, dry red wine, grated ginger, chillies, cardamom, nutmeg, cloves, cinnamon and allspice to make the red chilli sauce. Set aside.

In a large frying pan, cook the onion and garlic until the onion is tender but not brown.Stir in the red chilli sauce, turmeric and 1 tsp salt.

Add the chicken and bring the mixture to a boil, then reduce the heat and simmer covered for 30 minutes.

At the end of this time, stir in the red wine and cook uncovered for 15 minutes (or until the chicken is done).

Serve with Injera.

For the Injera:

Combine the flour and the yeast in a large bowl. Add the warm water and combine until getting an smooth batter.

Let the mixture stand for a full 3 days at room temperature stirring once a day.

When ready to make. Add the baking soda and salt and let the batter sit for 15 minutes.

Heat a small non-stick pan. Take about 160 ml of the batter and pour it quickly into the pan.

Make sure the entire bottom of the pan is evenly covered.

When all the moisture has evaporated and lots of holes have appeared on the surface.

Remove the Injera (this bread is cooked on only one side and it should not be browned).

Allow to cool down and stock them.