🧑‍🍳RecipesEthiopian Recipes for Nut-Free

Ethiopian cuisine is known for its bold flavors, aromatic spices, and unique cooking techniques. However, for those with nut allergies or dietary restrictions, it can be challenging to find recipes that are safe to eat. In this blog post, we'll explore some delicious Ethiopian recipes that are nut-free and perfect for anyone looking to try something new.

1. Injera

Injera is a staple in Ethiopian cuisine and is a type of sourdough flatbread that is used to scoop up stews and other dishes. It's made from teff flour, which is a gluten-free grain that is native to Ethiopia. To make injera, you'll need:

• 2 cups teff flour
• 3 cups water
• 1/2 tsp salt

Mix the teff flour, water, and salt together in a large bowl and let it sit at room temperature for 24-48 hours until it ferments and becomes bubbly. Heat a non-stick pan over medium-high heat and pour in 1/4 cup of the batter. Cook for 2-3 minutes until the top is dry, then remove from the pan and repeat with the remaining batter.

2. Doro Wat

Doro Wat is a spicy chicken stew that is often served with injera. It's made with a blend of spices and is typically cooked with onions, garlic, and ginger. To make Doro Wat, you'll need:

• 2 lbs bone-in chicken thighs
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp berbere spice blend
• 1/2 cup tomato paste
• 2 cups chicken broth
• Salt and pepper to taste

Season the chicken with salt and pepper and brown it in a large pot over medium-high heat. Remove the chicken from the pot and set it aside. Add the onion, garlic, and ginger to the pot and cook until softened. Add the berbere spice blend and tomato paste and cook for 1-2 minutes until fragrant. Add the chicken broth and bring to a simmer. Return the chicken to the pot and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.

3. Atakilt Wat

Atakilt Wat is a vegetable stew that is often served as a side dish. It's made with a variety of vegetables, including cabbage, carrots, and potatoes, and is seasoned with turmeric and ginger. To make Atakilt Wat, you'll need:

• 1 small head of cabbage, chopped
• 2 large carrots, chopped
• 2 large potatoes, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric
• 2 cups vegetable broth
• Salt and pepper to taste

Heat a large pot over medium-high heat and add the onion, garlic, and ginger. Cook until softened, then add the turmeric and cook for 1-2 minutes until fragrant. Add the cabbage, carrots, and potatoes and stir to combine. Add the vegetable broth and bring to a simmer. Cover the pot and simmer for 20-30 minutes until the vegetables are tender. Season with salt and pepper to taste.

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