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Yet'ef Injera
Ingredients:
1 1/2 lbs t'ef flour ( an Ethiopian grain similar to wheat,  wheat flour works as well)
6 cups water
2 pkt yeast.

Sift t'ef into a deep mixing bowl. Add water gradually and working with your fingers to
avoid lumps. Work into a dough.

In another pot dissolve yeast in some warm water. Add to the flour. Mix. Leave the
dough uncover until fermentation starts (the water will rise to the top), 2 or 3 days.
Discard the water.

Separately boil 2 cups of water. Add 1 cup of the dough to the boiling water. Put on the
stove (make sure it's warm), and stir continuosly. When it becomes thick, remove, and
cool down. Return to the original pot. Add more water, cover and let stand until it rises.

Now you are ready to finally cook the thing

Preheat a pan to about 420 degrees (use a non-stick pan or a pancake pan).  Pour about
3/4 cups of the mixture into the pan, starting at the edge and going in circles towards
the center. Cover and cook for 2-4 minutes. The rim of the injera will rise when it's done. 
Remove immediately.

Doro Wat
And here is the Doro Wat recipe from Exotic Ethiopian Cooking, which, as 
I've made many times with excellent results.
Ingredients:
1 whole chicken, skinned and cut into parts
6 cups red onions, chopped
1 cup **berbere
2 cups spiced butter
1/4 tsp. cardamom
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp ground ginger
salt to taste
1/2 cup red wine
4 cups water (or less)
6 hard boiled eggs
1 medium lime.

Method:
Quarter the lime. Soak the chicken in a bowl with lime quarters. Brown 
the onions in a pan without grease. Add spiced butter. Add red pepper and 
mix well. Add 1/2 cup water and stir. Add wine. Add all spices and blend 
well. Add chicken and cook for about 30-40'. Add more water and stir 
gently. Add salt and stir. When sauce begins to thicken sprinkle with 
black pepper. Add hard-boiled eggs to the sauce.

**Berbere is a hot pepper seasoning essential for most Ethiopian dishes. You
can buy it at some African and Middle Eastern Stores. 
Makes 1 cup.

2 tsp cumin seeds
4 whole cloves
6 cardamon pods
1/2 tsp. whole black pepper
1/4 tsp. whole allspice
1 tsp. whole fenugreek seeds
1/2 cup dried shallots
3 oz. long red dried chilies
3-6 small, dried hot chili peppers
1/2 tsp. ground ginger
1/4 tsp. turmeric
2 tsp. salt

In a small frying pan, combine cumin seeds, cloves, cardammon pods, black pepper,
allspice and fenugreek. Cook for about 1 minute over medium heat, until lighted toasted.
Put mixture in a blender and add shallots. Grind finely. Discard the stems and seeds from
the chilies. Break up the pods and process until ground. combine with the toasted mixture
and the rest of the spices.

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