Tonight I managed my first foray into cooking Ethiopian food.
Several years ago I first tried Ethiopian food at our local food coop. A local restaurant provided the coop with injera and a variety of Ethiopian dishes to go with it: several lentil stew variations, spicy green beans, and a beet/potato/apple? combination. Then the restaurant changed hands and the selection at the coop got pretty narrow (lentils, but not much else).
Recently I gathered a pile of recipes (from cookbooks and the internet) and bought some berberé (an Ethiopian Spice Mixture essential to almost every dish). I decided I would try to make Doro Wat (Chicken Stew), Mesir Wat (lentil stew), and spicy green beans (which I could not find in any Ethiopian cookbook, so I used an Indian recipe that seemed similar to the dish I remembered).
Below are some pictures. Will post recipes once I figure out exactly how I merged the several recipes I had for each dish.
Update 4/26/10: The recipes are posted. You can find them in the recipe list to the right, on the Recipe Index page, or via
Doro Wat (Spicy Chicken Stew)
Yes, those are hard boiled eggs in the stew . . . it’s a “chicken and the egg” thing 🙂
Mesir Wat (Spicy Lentil Stew)
“Addictive Spicy Green Beans”
Ethiopian Platter (clockwise from top left: Mesir Wat, Doro Wat, Spicy Green Beans) served on Injera Bread and eaten with your fingers