It was my pleasure to host and to prepare this meal for you… albeit … spending a day in the life of Yetemengu was eye-opening… (not really… since I had the benefit of all the modern conveniences)… OMG… what a life!
Here are the links to the various dishes:
First I made the Berbere spice: https://www.daringgourmet.com/berbere-ethiopian-spice-blend/
and the Niter Kibbeh: https://www.daringgourmet.com/niter-kibbeh-ethiopian-spiced-clarified-butter/
used in the following dishes…
Mesir Wat – Spiced Red Lentils:https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/
I used this recipe for the Ayib -Ethiopian Cheese: https://www.aspicyperspective.com/ethiopian-recipes/
Doro Wat -Ethiopian Spiced Chicken: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/(The recipe suggests adding hard boiled eggs, but I decided to not include since I had seen Doro Wat also prepared without them)
Gomen – Collard Greens:https://www.daringgourmet.com/gomen-ethiopian-collard-greens/
And for dessert: Ethiopian Coffee-Infused Coffee Cake with Vanilla Ice Cream:
I didn’t have Yirgacheffe coffee on hand but believe you can get it at Ten Thousand Villages. I like the French Roast from there for my morning latte, so used that. Beware: there is a mistake in the baking time … it take about 45-50 minutes (not 20 minutes) in a Bundt pan. The recipe serves about double the number suggested (5-7 for a large Bundt cake seems like humungous servings!)
I had planned to make Injera but ran out of time… and instead served fried Parathafrom the frozen food section.
However, this looks reasonably straight forward to make… I thought the other Doro Wat recipe looked better using the traditional spices and clarified butter:
For the Injera Recipe:
- 3 cups all purpose flour
- 1 cup buckwheat flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 4 cups club soda
- 1 cup white vinegar or rice vinegar
- Oil for pan
- In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
- In a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.
- Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
- Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.
- Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Doro Wat and Injera together, tearing piece of Injera and using it to pick up the Doro Wat.