Wat, we̠t’, wotor tsebhi is an Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.
2 ½ to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into ½ inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh, if you have it (Ethiopian spiced butter), or regular butter
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
¼ cup berbere
1½ teaspoons salt
½ cup Tej (Ethiopian honey wine), if you have it, or white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hardboiled eggs, pierced all over with fork about ¼ inch deep
1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to sauté, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
1 pound of unsalted butter
1 small onion, minced
6 cloves of garlic, peeled and smashed
2 inches of ginger, peeled and sliced thin
2 3-inch sticks of cinnamon, or 1 teaspoon ground
8 crushed cardamom pods, or 1/2 teaspoon ground
1 teaspoon of fenugreek, whole or ground
1 teaspoon of coriander, whole or ground
2 cloves, or 1/8 teaspoon ground
2 bay leaves
In a saucepan, slowly melt the butter on low heat. Meanwhile, toast the spices. If grinding, toast beforehand.
Add all the spices to the butter, and reduce the heat to a bare simmer. Keep an eye on the pot every few minutes to make sure it’s not boiling as the water evaporates. The milk solids will rise to the surface of the pot as the water cooks out.
Let the butter simmer, with just a few bubbles popping through, for 1 to 1 1/2 hours. Like a good stock, longer cooking is better, but it needs to be gentle so the milk solids don’t burn. If they do, the niter kibbeh will be irreparably bitter.
When the solids have turned a pleasant brown and plenty of time has past, line a mesh strainer with a cheesecloth or paper towel and place it over a small storage container. Strain the butter well, making sure there are no milk solids or spices in the final product. Your niter kibbeh will last for months in the refrigerator. The larger a batch you make, the less butter you’ll lose to straining.
400g teff flour
1/2 teaspoon of salt
How to make injera
Mix 2 tbsp of your sourdough starter (mine is a rye/wheat sourdough starter) with 50g teff flour and 50g lukewarm water. Cover and leave at room temperature.
Add another 50g teff flour and 50g lukewarm water Cover and leave at room temperature.
Add the remaining teff flour (300g) and – while stirring – slowly add water until you get a pancake-like batter. The batter should be smooth and coat the back of a spoon like thick double cream. If the batter is too thin, the bubbles won’t be able to form and the dough will crack whilst
cooking. If the batter is too thick, it won’t look like traditional injera, more like a heavy lump of fried bread. The amount of water you will depend on the consistency of
your starter and on the type of flour you use… so adjust as necessary.
Ferment again at room temperature: cover and let stand for 4 hours.
Once the final fermentation is complete, add the salt and stir to dissolve.
I don’t have a mittad and therefore use a non-stick frying pan.
Place your frying pan over a medium heat. Don’t allow the frying pan to get too hot.
Pour a layer of batter into the pan. Start pouring the batter in a swirling circle from the outside of the pan. Move gradually inward until the bottom of the pan is completely covered. Tilt and swirl the pan to distribute evenly.
Allow to cook for 30 seconds or until just set, then cover the pan with a lid for another minute or two. Holes will appear on the surface, the top will fully set and the edges will begin to curl. Don’t turn and don’t allow to brown.
Carefully transfer to a clean kitchen towel or plate, then move on to the next one.
You can place them on top of each other. They tend to be very sticky when warm, but become easy to handle once they reach room temperature.