Injera, Atakilt Wat and Missir Wat

Injera, Atakilt Wat and Missir Wat

I remember very well my first introduction to Ethiopian food; a little restaurant in Chalk Farm, London where we experienced the warm hospitality and unusual flavours. From the unusual sour taste of the injera (the famous ethiopian flat bread made from teff flour) which formed the plate on which to have a number of different 'dishes'; a simple smashed chickpeas dish to a pungent horseradish dip/dish.  We must have had the lentils as well, cooked gently in a berbere spice mix and we definitely had the atakilt wat (carrots, potato and cabbage).  All this planted a seed in my head because it wasn't until many years later that I tried some Eritrean food from  Lem Lem in broadway market and knew I had to try and make the food from Ethiopia and Eritrea.

 So here is my start to re-create that unique experience too many years ago.

Atakilt Wat

I made the Atakilt Wat (potatoes, cabbage and carrot) from a receipe from Vegan Richa - https://www.veganricha.com/atakilt-wat-ethiopian-cabbage-potato/

Making the Atakilt Wat

Berbere Spice Mix

Ingredients

2 tsp fenugreek seeds

1 tsp black peppercorns

10 whole cloves

16  dried spicy chillies, stems removed

3 tsp ground coriander

1/2 tsp ground allspice

2 tsp ground cardamom

4 Tbsp onion powder

6 Tbsp paprika - you can use smoked

1 Tbsp garlic salt

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp ground cinnamon

Instructions

1. Pre-heat a small frying pan over a medium heat and add the fenugreek seeds, peppercorns, and cloves. Allow to heat for about 3 minutes ensuring that the spices are not scorched - just fragrant and toasted.  Then just set aside.

2. Grind the red chillies in a spice grinder or coffee grinder and add the toasted spices and grind until fine.

3. Combine all the ingredients from the spice grinder and spices not already added.... combine thoroughly so well blended.

4. Store in an airtight container. 

I have found the spice mix to be very versatile and have exchanged it for an Indian spice mix on occasions.

My homemade berbere mix

Missir Wat (spicy lentils)

Injera, Atakilt Wat and Missir Wat

Ingredients

• 1/2 cup (96 g) red lentils 
• 2 cups (500 ml) water
• 2 teaspoons extra virgin olive oil
• 1/2 (0.5 ) medium onion chopped
• 4-5 (4 ) garlic cloves
• 1/3 teaspoon (0.33 teaspoon) salt
• 2 teaspoons Berbere spice

Instructions

1. In a medium pan, add oil and heat over low-medium.
2. Add the onion and garlic and cook until translucent - so roughly about 10-12 minutes.
3. Add the berbere spice and mix in thoroughly.
4. Add the lentils, salt and water.
5. Cook on a low heat for about 20-30 minutes or until the lentils have been fully cooked.

Injera

The recipe I used was the quick Injera recipe from Borough Market - https://boroughmarket.org.uk/recipes/injera