An Ethiopian feast (doro wat, misir wat, gomen wat, and injera)

Berbere spices before mixingI used to love Ethiopian food. At one time it was one of my go-to cuisines when I ate out, which I used to do much more regularly. Sadly, until last weekend, it had been a long time since I’d had it. To my knowledge there’s no Ethiopian restaurant in the English city I’m currently living in and even where I used to live in Canada, none of the Ethiopian restaurants made their injera with 100 percent tef – they all used a mix of tef and wheat, meaning I haven’t been able to eat it for the last few years. I tried making injera once but it didn’t turn out well so I was scared to do it again. Also, my kids won’t eat more than very mildly spicy food, so I didn’t think I would be able to make food that tasted reasonably Ethiopian without having to make them a separate meal.

Finally, though, the craving got to me. I had to make Ethiopian food. Thanks to some shortcuts, it was easier and quicker than I expected (though still not a speedy meal considering the doro wat is a slow-simmered stew). Continue reading