Recipes

Pour 100 grams of the Top Teff Injera Mix into a bowl.
Add 190 ml of lukewarm or cold water.
Stir well for about 20 seconds until the powder is dissolved and the mixture thickens and develops a slightly bubbly texture.
Let it rest for 3-4 minutes.
Apply a thin oil layer of vegetable oil to a 25cm diameter pan and place the pan on the stove over medium heat.
Once the pan is hot (but the oil still not boiling) remove from the fire, with circular movement, pour half of the mixture to the pan to create an even layer.
Return the pan to the stove and fry for 3 minutes until the mix turn darker (light brown/beige) and the edges slightly elevate and are dry.
Gently remove the Injera from the pan and place on a wide plate. Wait at least 5 minutes for the Injera to cool down.
Repeat stages 5 – 8 to fry the 2nd injera.

Clean the chicken, remove the skin, and cut it into 12 pieces.
Fry finely chopped onion in a pot with oil and salt until golden.
Add one tablespoon of Ch’aw spice, two cups of water, and stir until a smooth sauce forms.
Add the chicken, stir, and cover to cook. Ensure the sauce level matches the chicken to maintain a rich stew, as the liquid will reduce during cooking.

Wash the kik in a wide bowl until the water becomes clear.
Transfer the kik to a potwith double the amount of water and bring to a boil over medium fire.
After 30-40 minutes of boiling, the kik should soften and be mashable. If not, add some more water and let it cook for another 15 minutes before mashing.
Drain the lentils.
For mashing, use a wide bowl and a mashing tool. Mash the kik until most of the round shapes disappear, but not entirely.
In a new pot, fry finely chopped onion with oil, salt, and a tablespoon of ch’aw spice, then add 2 cups of water.
Add the mashed kik, stir, and let it cook for 20-40 minutes.

Chop the onion into small cubes and fry in a pot with oil, spices, and salt until golden. Meanwhile, finely chop the zucchini, carrots, and potatoes into small cubes.
Add the chopped vegetables to the pot, stir, reduce to low-medium heat, and cover.
Stir every 10 minutes and check the flavors.
After about 40-45 minutes, the dish should be ready. Check the softness of the potatoes to confirm.
Note: There's no need to add water, as the vegetables release plenty of moisture. If you want to speed up the cooking process, you can add half a cup of water in step 2.