Injera and doro wat together form the heart of Ethiopian cuisine. Injera is made from teff, a tiny grain indigenous to the Ethiopian highlands and one of the world’s most nutritious cereals. The batter ferments for 2–3 days, developing a sourdough tanginess that pairs perfectly with the rich, spicy stews called wats. Doro wat — chicken stew — is the most celebratory version, traditionally served during holidays and special occasions. The berbere spice blend that gives it its deep red color is a family recipe in every Ethiopian household, with some blends containing 15 or more individually roasted spices. The tradition of gursha — hand-feeding someone a morsel of injera and stew as a gesture of love and respect — turns every meal into an act of intimacy.

• Injera: 2 cups teff flour, 3 cups water, pinch of salt (ferment for 2–3 days)
• Doro Wat: 1 whole chicken, cut into 12 pieces
• 4 large onions, very finely diced (no oil — dry-cooked first)
• 3 tbsp berbere spice blend
• 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular clarified butter
• 4 hard-boiled eggs, peeled and scored
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Juice of 1 lemon
• Salt to taste
• Berbere: dried red chilies, fenugreek, coriander, cardamom, black pepper, allspice, cloves, cinnamon, nutmeg — toasted and ground

1. For the injera: mix teff flour and water into a thin batter. Cover loosely and let ferment at room temperature for 2–3 days until bubbly and sour. It should smell like sourdough.
2. Cook the injera: heat a large non-stick pan or clay mitad. Pour the batter in a spiral from the outside in. Cover and steam for 2–3 minutes — do not flip. The surface should be covered in tiny holes. Cool on a cloth.
3. Start the wat: cook the diced onions in a dry pot over medium heat for 20–30 minutes, stirring frequently, until deeply browned and reduced by half. No oil at this stage — this slow browning is the foundation of the sauce.
4. Add niter kibbeh, garlic, ginger, and berbere spice blend. Stir for 5 minutes, adding splashes of water to prevent burning. The paste should be fragrant and brick-red.
5. Add the chicken pieces and enough water to partially cover. Simmer covered for 45 minutes until the chicken is tender and the sauce is thick.
6. Score the hard-boiled eggs with shallow cuts so the sauce can penetrate. Add them to the stew for the last 15 minutes. Season with lemon juice and salt.
7. Lay injera on a large round platter. Spoon the doro wat and eggs on top. Serve with extra rolled injera on the side. Tear, pinch, eat — and if you’re eating with someone you love, feed them a gursha.