Date Night in Addis Ababa

The amazing and unique flavours of Ethiopia!...

Injera (a fermented pancake-like flatbread) is the national dish of Ethiopia. Served at every meal it’s also used as a plate and is perfect for sharing and mopping up sauces and stews. Here we’re serving it with some wonderfully aromatic Ethiopian dishes - chicken and egg doro wat, tomato shiro, green bean fasoli stew and a fragrant chilli sauce called kocha kocha.

The colonial Italian inspired panna cotta for dessert is flavoured with kahawa (Ethiopian cardamon infused coffee) and makes the perfect end to a romantic meal.

25 minutes

2 hours setting time, 1 hour 30 minutes cooking time


In stock

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NITER KIBBEH SPICES: Cardamon, fenugreek, coriander, clove, bay, garlic, turmeric
INJERA SPICES: Amchur, tamarind
DORO WAT SPICES: Grains of paradise, fenugreek, ginger, cardamon, nutmeg, cinnamon, bay, tamarind, chilli, paprika, cloves, coriander, cumin, salt, garlic, onion, turmeric
KOCHA KOCHA BLEND: Cardamon, coriander, ajowan, chilli, green bell pepper, garlic
GREEN BEAN SPICES: Turmeric, coriander, grains of paradise
SHIRO POWDER: Garlic, onion, fenugreek, chilli, paprika, ginger, cloves, coriander, cardamon, allspice, grains of paradise, cinnamon, nutmeg, cumin, salt, turmeric

  • 300g diced chicken (thighs are best)
  • 2 onions
  • 6 cloves of garlic
  • A small bunch basil (about 10g)
  • 150g green beans
  • 3 tomatoes
  • 70g butter
  • 200ml double cream
  • 3 eggs (any size)
  • 2 tsp instant coffee dissolved in 50ml water, or 50ml strong fresh coffee
  • 1 leaf of gelatine or a vegetarian equivalent
  • 40g sugar
  • 140g self raising flour
  • 25g tomato puree
  • 1 tsp fast acting yeast (½ a standard-size sachet)