In this Ethiopian cooking class, students will learn how to prepare Doro Wat, Ethiopia’s famous spicy chicken stew, served with traditional Injera bread. The class begins with making Injera, the soft, tangy flatbread that is a staple of Ethiopian cuisine. Students will learn how teff flour is fermented with sourdough and cooked into the signature spongy bread used to scoop up stews and vegetables. Next, students prepare Doro Wat by slowly simmering chicken in a rich sauce made with onions, garlic, ginger, and berbere spice blend, creating the deep flavors and warmth that define Ethiopian cooking. Traditional hard-boiled eggs are added to the stew for an authentic presentation. Throughout the class, students will explore Ethiopian culinary traditions, spice blending, and communal dining customs. This hands-on experience is suitable for all skill levels and offers an introduction to the bold flavors and cultural heritage of Ethiopian cuisine.