Doro Wot (Red Chicken Stew) and Injera from Alastair Humphreys

Guest recipe 

It is often the case that those who like to travel like to eat. Food provides a unique gateway into the hearts and homes of the culture you are passing through and wether you sail, cycle or walk food will play vital role in any journey. To celebrate art of eating abroad I have started a collection of recipes from those of us who prefer the nomadic life. 

And who better to submit the inaugural recipes than Alastair Humphreys. Contrary to the beliefs of the sedentary hacks at the Daily Telegraph, Alastair is one of our countries greatest explorers. He spent four years cycling round the world, he has written three books, rowed to France, run the Marathon des Sables and walked across India. He writes superbly has a mean eye for a photo and having had the pleasure of enjoying his cooking his is not bad in the kitchen either. A dertermined fellow who never does thing by halves, after asking him for a recipe from his travels, he sent me three. Here is Al's first recipe unearthed while he was cycling Africa.

Doro Wot
  • 2kg skinned chicken drumsticks or thighs
  • 4 finely chopped large onions
  • 3 chopped cloves of garlic
  • 1 cup vegetable oil
  • ½ teaspoon shredded ginger
  • ¼ cup Ethiopian Berbere spice (or crush plenty of chili, garlic and
  • salt with some wine vinegar and lemon juice)
  • enough paprika to make a deep red colour for the sauce
  • 2 cardamon pods
  • ½ teaspoon cumin
  • ½ cup water
1. In a large casserole simmer the onion and garlic with vegetable oil
until they are lightly brown. 
2. Add the spices and paprika, adding a little water as needed to avoid sticking. Add the chicken and simmer for about 20 minutes. 
3. Add the other ingredients and serve hot with injera.

Injera
  • 400g self rising flour
  • 200g teff flour
  • 100g corn flour
  • water
1. Mix the ingredients in a large bowl adding water to make a batter of
medium thickness. 
2. Cover the bowl and leave it to ferment for 24 hours at room temperature.
3. Cook like large pancakes in a hot frying pan. Allow to cool before serving.

Picture 1 

This entry was posted on Friday, May 29th, 2009 at 10:37 and is filed under Guest Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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