6 Simple Ethiopian Dishes You Can Create with a Single Spice Blend

Doro Wat: Classic Ethiopian Chicken Stew

Chunks of chicken are seasoned with berbere and simmered in a rich sauce made from tomato paste, water, and wine. 'Traditionally served with injera and a side vegetable dish,' says Twin Cities. 'I personally enjoy Atkilt, a cabbage and potato dish, but there are countless tasty options to choose from.'

Berbere-Seasoned Chicken Breasts

For the berbere spice mix, Chef John uses three different types of chile powder, including New Mexico chile, which adds a medium heat with a subtly sweet, earthy flavor. Ancho or California chiles can be used as substitutes. 'Traditional berbere would involve toasting and grinding whole spice seeds and pods,' Chef John explains. 'However, I typically toast the spices while cooking.'

Injera (Ethiopian Flatbread)

'In Ethiopia, this is the bread of choice,' says MyPlate. 'It’s usually made from teff, a finely ground flour made from millet. If you can't find teff flour, regular millet flour from a health food store will work as a substitute. Use this soft, spongy bread to soak up the rich flavors of spicy stews.'

Ethiopian Cabbage and Potato Stew (Atkilt)

'This is my favorite Ethiopian vegetable dish,' says Twin Cities. 'I put it together by combining a few different recipes I discovered. I hope you enjoy it! Serve it alongside injera and other Ethiopian dishes. I highly recommend pairing it with Doro Wat, a traditional Ethiopian chicken stew.'

Kik Wat (Ethiopian Red Lentil Stew)

A quick and flavorful Ethiopian red lentil stew, spiced with berbere and served with rice. 'Absolutely amazing!' raves Isis Charise. 'I sampled several Ethiopian dishes, including meat-based ones, and this was hands down the best. Plus, this recipe makes a large batch... The great thing about making so much is that it freezes perfectly and tastes even better when reheated.'

Gomen Wat (Ethiopian Collard Greens)

This fragrant twist on a classic Ethiopian vegetarian dish features collard greens seasoned with turmeric, paprika, allspice, and ginger. 'I followed the recipe exactly, and it was surprisingly tasty. To my complete surprise, my very picky nine-year-old devoured it and even asked for seconds,' says JC Hurst. 'My entire family loves this dish, and now I have a go-to recipe for all those collard greens I grew this year.'

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