(it looks like Chapatti with chicken, hot spices & sauces)
Country of origin: Ethiopia
Offered by Tsehay Kifle
To feed: 2 people 
Suitable for: Meat eaters (but can also be made to be veggie friendly)
Preparation time:
- Engera: 1 day
- Sauce: 30 minutes
Cooking time: 1 hour
Tsehay says
This food is our cultural food it is eaten by hand and we loved it. I came to England only I saw people eating potatoes in different kind of shapes or cooking styles like crisp, chips…….
I said is that it what can I do? and I try to eat one day, next day and I don’t want to eat it every day. I have to try some thing different or get my traditional food. I was asking people around if there is a restaurant from my country. I was lucky to get Ethiopian restaurant went there I ate as much as I like then I decided to find how would I get to cook in my house.
I have asked the restaurant and told me where can I found the flour and pans you can found any super market like Morrison, Asda, bought everything and start to cook by my self up to now.
Ingredients:
For the Engera
500g Self raising flour
Warm water
1 Pack of Yeast
1/2 tsp of Salt
For the sauce
Half Chicken
1 tin tomatoes
1 large onion
1 pepper (Beriberi)
Salt (to taste)
Cooking oil
Make it Veggie friendly
Can replace chicken with spinaches / potatoes / carrots
Cooking Method
Engera
- Mix half the self raising flour with warm water, the yeast and salt.
- Add the warm water and mix until pancake like texture
- Keep it for a day or half day in a warm place (to cook for next day with a special pan). When the top begins to bubble the engera is ready to cook
- To cook (Engera) it must be a different pan (preferably a frying pan).You don’t have to use it for other cooking stuffs. Don’t put it in water it is special you will keep it clean and put it in a different place.
- Heat pan (without oil)
- When hot add mixture as you would pancakes
- Cook each engera for 30-40 seconds
Sauce
- Heat oil in a medium pan
- Finely dice the onion, pepper and salt and fry until onions are lightly brown
- Add tomatoes and let simmer for 5 minutes
- Finely chop chicken and add to pan
- Let simmer for 20 minutes (or until chicken is well cooked)
