I learned from my mom how to bake injera and make a doro wot, the secret of Ethiopian food. It was a treasured experience as she shared her knowledge and techniques with me. Injera, a traditional Ethiopian flatbread, requires a precise mixture of teff flour and water, followed by a fermentation process. Mastering the art of flipping the injera on the hot stove was quite a challenge, but with practice, I eventually got the hang of it. The doro wot, a flavorful chicken stew, was another dish I learned to prepare. The key to its rich taste is the blend of aromatic spices, including berbere, onions, and garlic. As I continue to explore Ethiopian cuisine, I am grateful for the wisdom passed down from my mom, and I look forward to sharing these delightful flavors with others.
