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arrow TEJ
Honey Wine
Yield: approximately 1 quart
Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it takes a special talent to make it.

Simulated Tej:

Combine: 1 pint WHITE WINE, light, neither dry nor sweet.

1 pint WATER
4 Tbs. HONEY.
Chill and serve in 1/2-cup decanters or wine glasses.

Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste of its own. A mild white wine of the Soave or Riesling type thinned with water and to which honey is added is as close to Tej as one can get without going through the fermentation process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not available proceed as above.)

arrow INJERA
Bread
Yield: 5 9-inch pancakes
Combine: 1 cup BUCKWHEAT PANCAKE MIX

1 cup BISCUIT MIX
1 EGG
Add: 1 Tbs. OIL

1 1/2-2 cups WATER to obtain an easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.

Spread 1/2 tsp. OIL over the pan with a brush.

Fill a measuring cup (with spout) or a large cream pitcher with batter.

Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.

Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.

Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."

This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.

arrow Doro Wat (Ethiopian Stew)

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 3 lbs chicken
9 ounces Tomato paste
3 Sticks butter
10 Hard boiled eggs slightly -- scored
3 pounds Onion fine chopped
2 large Cloves garlic minced (or 2 -- tsp. powder)
1 teaspoon Ground black pepper
3 Heaping tb berbere

A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere"++a seasoning mix of spices based on cayenne peppers. Made in the proportions below it's most definitely hot, but nothing someone who can handle jalapenos can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera, a flat bread.

Remove skin from the chicken and score each piece slightly with a knife so
the sauce can penetrate.

In a large stew pot, melt the butter, then saute the onions and garlic for
five minutes. Add berbere, followed by tomato paste, stirring occasionally
while the mixture simmers about 15 minutes. A piece at a time, stir in the
chicken, coating well with the sauce.

Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the
hard boiled eggs. Cover and continue cooking until the chicken is tender.

The dish is ready when the oil has risen to the top. Add black pepper and
let sit until slightly cooled.

Serve with injera.

Makes 8 to 10 servings.



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