Doro Wat

Missionary John and Nancy Roebke - One Africa Team
Course Main Course
Cuisine African


  • 10 skinless, bone-in chicken thighs/drumsticks
  • 1/2 cup berbere blend
  • 1/2 cup sunflower or olive oil
  • 1/3 cup niter kibe (clarified spiced butter)
  • 2 juice of 2 lemons
  • kosher salt
  • 10 eggs at room temperature
  • 6 large red onions finely diced
  • 2 tsp minced garlic
  • 1 1/2 tsp minced fresh ginger
  • 1 tbsp tomato paste
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp freshly ground black cardamom
  • 2 1/2 cups chicken stock or water
  • Injera, for serving

For niter kibbeh

  • 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric

For berbere blend

  • 1/2 tsp fenugreek
  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tbsp salt
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 /2 tsp ground cardamom
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice


  • Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
  • While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
  • Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
  • Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
  • Add the oil and caramelize the onions until the mixture turns golden brown in color.
  • Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
  • Add the clarified butter (niter kibe) and continue cooking for s minutes
  • Add the chicken, turning to coat well with the sauce mixture.
  • Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium­ low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
  • Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
  • To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.




African Lasagna

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is a family favorite that we have used since our time in Africa. The recipe was given to me by Linda Roecker who was also a missionary wife in Malawi with me at the time.Minimal supplies needed. Quick prep time and very tasty.
Course Main Course
Cuisine African
Servings 6


Red Sauce

  • 1 lb hamburger
  • 29 oz can of tomato sauce
  • 1 tsp sugar
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 1 clove crushed garlic
  • 1 tsp oregano

White Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp salt
  • 4 cups milk
  • pinch of nutmeg
  • lasagna noodles
  • 2-3 cups grated mozzarella cheese


  • Preheat oven to 350 degrees, spray a 9 x 13 pan with canola spray or oil.
  • Brown hamburger meat and drain fat.
  • Combine tomato sauce ,sugar, spices and simmer 15-20 min.
  • In separate pot, melt butter and mix in flour to make a roux, add salt and milk slowly and stir over low heat until sauce thickens, sprinkle with nutmeg.
  • Layer a layer of uncooked lasagna noodles on the bottom of the prepared pan.
  • Spoon half of the red sauce over the noodles then spoon half of the white sauce over the red sauce, top with an additional layer of uncooked noodles.
  • Top that with remaining red sauce followed by remaining white sauce.
  • Top with grated mozzarella cheese.
  • Bake at 350 degrees for 45 min. Cool 15 min before serving.
  • Reheats well in microwave and freezes well.



Zambian Nsima Fritters

Vivien K Gierach - Former Missionary Wife in Zambia, Africa
You can have this anytime of the day. This is very good especially with the ground nuts. The nuts in Zambia are much like peanuts here, but it is funny to say that they are better there.
Course Side Dish
Cuisine African


  • Cooked leftover Nsima
  • 2 eggs
  • 1 cup breadcrumbs or ground nuts
  • salt & pepper


  • Cut Nsima into neat shapes 1 cm thick.
  • Prepare coating by beating the eggs lightly.
  • Add any spices you would like to the eggs along with the salt and pepper.
  • Mix together.
  • Heat fat in a frying pan.
  • Dip the pieces of Nsima into the egg mixture, then coat with the breadcrumbs or ground nuts till it is completely covered.
  • Drop into the fat and fry till golden light brown.
  • Serve hot with a beverage.



African Nsima

Vivien K Gierach
The Zambians eat this pretty much for every meal. You have this as the base and then have side dishes of things like beans, eggs, chicken, cabbage, what ever you have around actually. It is good to salt it as well. This is the staple meal of the country. You cannot get the mealie meal here in America but it is just ground up corn so the corn meal is great to use in America.
Course Side Dish
Cuisine African


  • 3 cups water
  • 1 1/2 cups mealie meal can substitute with corn meal
  • 2 cups water


  • Boil the 2 cups of water.
  • In a sauce pan using a wooden spoon make a paste from 2-3 tbsp of the mealie meal or corn meal and one cup cold water.
  • Add the boiling water and stir until the mixture boils again.
  • Cover and boil ten minutes.
  • Add the rest of the mealie meal or corn meal a little at a time and mix thoroughly.
  • Reduce heat.
  • Cover and leave to steam for ten minutes.



Malawian Samosas

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is the fast food of Malawi. I remember seeing trays of samosas handed up to bus windows for passengers to purchase for their journey. Our family enjoys these over the Christmas holidays when they were home to help assemble and fry. This recipe also originally came from Linda Roecker who served in Malawi as well.
Course Main Course
Cuisine African
Servings 20


  • 1 lb hamburger
  • 2 tbsp butter
  • 1 can green chilis
  • 4 cloves of garlic finely minced
  • 2 tsp ground coriander
  • 1 onion finely chopped
  • 1 tsp ginger
  • 3 tsp curry powder
  • 1/2 tsp salt
  • 1 finely chopped seeded tomato optional
  • 2 tbsp flour
  • 2 tbsp water
  • 1 package wonton wrappers
  • oil for deep frying


  • Saute onions and chili in butter, add and brown hamburger in very fine pieces, add spices and tomato if desired, simmer.
  • All moisture should be evaporated.
  • Place approx. 1-2 tsp of meat on inside of wonton wrapper and fold into triangle shape and secure edges with flour and water paste.
  • Once all wrappers are filled deep fry until golden brown about 4 minutes drain on paper towel.
  • Serve warm (you can reheat a tray of them in warm oven)