Doro Wat and Injera

To eat this the Ethiopian way, pass around a tray of injera, and place a large platter of wat in the center of the table so all can reach it. Tear off pieces of injera with your right hand; fold the bread around bits of stew and eat, without touching fingers to either the stew or your mouth.

Remove skin from chicken, score each piece slightly with knife so sauce can penetrate. In large pot, melt butter, then saute onions and garlic 5 minutes.

Add berbere, followed by tomato paste, stirring occasionally while simmering about 15 minutes. Stir in chicken a piece at a time, coating well with sauce.

Continue to simmer, adding enough water to maintain consistency of thick soup. When half done, after about 20 minutes, add eggs; cover and continue cooking until chicken is tender. Dish is ready when oil has risen to top. Add black pepper and let sit until slightly cooled.

Note: 3 heaping Tbsp of berbere may be made by combining 1 tsp ground ginger, 3 Tbsp cayenne pepper, 1/4 tsp ground cloves and 1/2 tsp cinnamon.

Injera: Combine flours and baking powder in bowl, add club soda plus about 4 cups water; mix into smooth, fairly thin batter. Heat large, non-stick skillet.

When drop of water bounces on pan\'s surface, dip enough batter to cover bottom of skillet, then pour it in quickly, all at once. Swirl pan so entire bottom is evenly coated, then set back on heat. When moisture has evaporated and small holes appear on surface, remove injera. Should be cooked only on one side, and not browned.

If your first try is too pasty and undercooked, you may need to cook it a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you\'ll have a crisp bread that may be tasty but won\'t fold around bits of stew.

Stack injera one on top of another as you cook, covering with a clean cloth to prevent them drying out. To serve, lay on a platter in overlapping concentric circles, beginning with inside and moving outwards until edges of outer ring fall over the edge.