Let's cook. And eat.

Have been wanting to try these 2 dishes for a while now - teff flour has been sitting in the pantry for a couple of months. Eventually I decided to use some easy workarounds rather than ferment the dough for multiple days.  Here are the recipes used:  https://ministryofcurry.com/doro-wat-chicken-stew/ I also used the same site’s recipe for preparing the berbere spice.  https://ministryofcurry.com/berbere-spice-blend/ The stew was a little too spicy for me. Next time I will use less of the spice, but Mr S was fine with it.  For the injera -  https://thegourmetgourmand.com/injera-from-sourdough-starter/?unapproved=17399&moderation-hash=0e470cac473f001657a0c3018351d7af#comment-17399 I did not have barley flour. So I used cake flour ( 1 cup all purpose flour - 2 tbsp all purpose flour + 2 tbsp corn starch).