There were only 2 options on the menu – vegetarian or meat. After we’d washed our hands with water poured over us by a waiter from an elaborate silver jug, they would bring out a huge injera (a slightly sour, lemony pancake) with neat piles of different stews spaced out on top. You’d just get one injera to share between you – the more people the bigger the pancake! I love sharing food, especially when there’s lots to go round, and it was a perfect way to eat with friends.

I’ve yet to find an Ethiopian restaurant in the UK, so if you see a good one please let me know. However I have got a couple of recipes for wat (stew) and injera.  They don’t come out nearly as well as the restaurant but still taste pretty good.

I’m currently experimenting with going vegetarian again but Matt can’t survive without meat occasionally so my latest attempt included a Doro Wat (chicken) and a Vegetable Wat. I combined two different recipes to make these – one for Doro Wat from a beautiful book called the African Kitchen by Josie Stow and Jan Baldwin, and the World Food Cafe book by Chris and Carolyn Caldicott.

The most important ingredient in any wat is berbere paste, recipe below.  You are also supposed to use Niter Kibbeh, a sort of spiced, clarified butter.  I’ve never actually bothered to make this and just replace it with butter and extra spices.  There are some niter kibbeh recipes online if you are keen.

Part 1: Make the Berbere Paste

Ingredients:

• 4 cardamon pods
• 1 tsp coriander seeds
• 0.5 tsp fenugreek seeds
• 2 cloves
• 1 onion
• 2 garlic cloves
• 1 cm/0.5 inch root ginger
• 3 tbsp red wine
• 7 dried red chillis
• 4 tsp ground paprika
• 2 tsp cayenne pepper
• 0.5 tsp ground cinnamon
• Pinch of freshly grated nutmeg
• Ground black pepper
• Sunflower oil
• Salt
• Sterilized jar + label

This looks complicated, but it makes quite a lot of paste, which will keep for about 6 months.  You can also do this well in advance of making the Wat.

1. Toast the cardamon, coriander, fenugreek and cloves on a dry frying pan over a low-medium heat for a few minutes until fragrant.  Then transfer to a pestle and mortar and grind to a powder.
2. Put the onion, garlic and ginger into a food processor with the toasted spices, 0.5 tbsp of salt, and blend.  Slowly add the wine as you blend.
3. Toast the paprika, cayenne, some black pepper, the nutmeg and cinnamon with 1 tsp salt in a dry saucepan, stirring constantly until fragrant.
4. Remove from the pan from the heat, add the onion-spice mixture, and gradually stir in 310ml/11floz of water.
5. Place over a low heat and cook, stirring constantly, for 10-15 minutes.
6. Transfer the mixture to a sterilized jar, pressing down to remove any air pockets.  Allow to cool.
7. Cover the spice paste with oil, put the lid on and most importantly put a label on the front saying Berbere Paste and when you made it. (I always miss this step and end up with lots of jars of nondescript pastes in the back of the fridge that I’m too scared to use).  Store in the fridge for up to 6 months.

It really is worth preparing the spices properly like this, rather than just adding them direct to the stew.

Part 2: Making the Wat

Serves 2

• 2 tbsp Niter Kibbeh (or butter)
• 1 onion, very finely chopped
• 2 garlic cloves, chopped
• 1 inch of fresh ginger, grated
• 4 cardomom pods
• 1.5 inch cinnamon stick
• 1 clove
• 0.5 tsp fenugreek seeds
• Pinch of nutmeg
• 2 tbsp berbere paste
• 1 tbsp paprika
• 4 tbsp red wine

And for doro wat (chicken):

• 2 chicken drumsticks or thighs (with the bone and skin).  Pat the chicken dry with kitchen towel and rub all over with lemon juice and salt.  Cover and leave to marinate at room temperature for 30 minutes.
• 2 boiled eggs

Or for the vegetable wat:

• Range of cubed or chopped vegetables such as carrots, potatoes, courgettes, green beans, spring greens etc
• 1 tin of chopped tomatoes
• 100ml vegetable stock

Both Wats start with the same process:

1. Put the onions in a large casserole dish over a low heat without any oil. Stir constantly until they are soft.  If they start to stick remove the dish from the heat for a short while.
2. Add the niter kebbeh or butter.  When it starts to splutter add the garlic, ginger, cardamon, cinnamon, fenugreek and nutmeg, stirring constantly.
3. Add the berbere and paprika, stir and cook for 2 minutes.



4. Pour in the wine and 185ml/6.5floz water, then bring to the boil, stirring regularly.
5. Boil until the liquid reaches the consistency of double cream.

At this point the two recipes diverge.

2a. Doro Wat (chicken)

1. Remove the chicken from the lemon juice marinade and pat dry.  Add the pieces to the simmering sauce. Make sure each piece is coated on all sides and then cover and simmer for 10 minutes.
2. Prick the boiled eggs all over with a fork and add to the chicken – making sure they are coated all over in sauce.
3. Cover and cook for a further 10-15 minutes until chicken is tender.

2b. Vegetable Wat

1. Add all the vegetables to the simmering sauce and mix well.
2. Simmer for 10 minutes with the lid off.
3. Add the chopped tomatoes and stock and simmer until all the vegetables are cooked. Add more water if needed.

3. Making the injera

While the Wats are simmering, you can get the injera ready.  These are large savoury pancakes that you use to scoop up the stew.

Ingredients (for 2 hungry people):

• 300g/10.5 oz self-raising flour
• 75g/2.5oz wholemeal flour
• 0.5 tsp baking powder
• 1 tsp salt
• 250 ml/ 18floz soda water – it is really important to use soda water not tap water

Method:

1. Combine all the dry ingredients in a large bowl.
2. Gradually beat in the soda water and 0.5 litres plain water until you have a thin, smooth batter.
3. Heat a crepe pan/large frying pan until really hot.
4. Add a little vegetable oil and coat pan.
5. Pour in a ladleful of batter and swirl it round to form a thin layer like a pancake.
6. Cook until bubbles appear all over the surface, then turn over and cook for 2-3 minutes on the other side.



7. Place the cooked injera on a plate and keep warm.  Putting the plate over a saucepan half full of water over a low heat is a good way to do this.

4. Eat!

Wat tastes best eaten with your hands. Rip off a piece of injera and use it wrap up some stew and sauce.