Doro (chicken) wot. It turned out really well. I made our own Berbere spice and cut the cayenne (I know it's not really supposed to be cayenne....) way, way, way back. It called for 2 *TBSP* of cayenne. I put in....2/3 of a tsp?
I could have gone a bit spicier for me and DH, but at least the kids didn't complain this way.
I did use teff, our local alternative food store carries it. I'm gluten free right now so I was super excited to try this! And super let down.
We made rice/quinoa quick and served it over that instead. The recipe I used was this one:
http://www.sbs.com.au/food/recipe/25...read-(injera)/
Don't use it.
Although the wot recipe on the same website turned out fine, in my opinion (though never having even had Ethiopian food in a restaurant, who knows?
) Tasted great, we all had seconds.
Anyway, I've found a much more comprehensive article that includes lots of information about a starter:
http://chefinyou.com/2010/02/ethiopian-injera-recipe/
I might summon up my courage and try this?
Also, for anybody who's made starter before: how do you prevent it from molding on the top???