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September 22


Saint of the day:

Saint Maurice

Patron Saint of  alpine troops; armies; armorers; clothmakers; cramps; dyers; gout;

infantrymen; Piedmont, Italy; Pontifical Swiss Guards; soldiers; swordsmiths; weavers; Holy Roman Emperors

Saint Maurice Story


Maurice was an officer of the Theban Legion of Emperor Maximian Herculius' army, which was composed of Christians from Upper Egypt. He and his fellow legionnaires refused to sacrifice to the gods as ordered by the Emperor to insure victory over rebelling Bagaudae. When they refused to obey repeated orders to do so and withdrew from the army encamped at Octodurum (Martigny) near Lake Geneva to Agaunum (St. Maurice-en-Valais), Maximian had the entire Legion of over six thousand men put to death. To the end they were encouraged in their constancy by Maurice and two fellow officers, Exuperius and Candidus. Also executed was Victor (October 10th), who refused to accept any of the belongings of the dead soldiers. In a follow-up action, other Christians put to death were Ursus and another Victor at Solothurin (September 30th); Alexander at Bergamo; Octavius, Innocent, Adventor, and Solutar at Turin; and Gereon (October 10th) at Cologne. Their story was told by St. Eucherius, who became Bishop of Lyons about 434, but scholars doubt that an entire Legion was massacred; but there is no doubt that Maurice and some of his comrades did suffer martyrdom at Agaunum.







Magdeburg Cathedral

Am Dom 1, 39104 Magdeburg, Germany





Ethiopian Chicken Dodi

Chicken Stew (Doro Wat)


Niter Kibbeh (Spiced Butter): 
  • 1 pound unsalted butter

  • 1 tablespoon chopped fresh ginger

  • 1 teaspoon whole allspice berries

  • 1 teaspoon fenugreek seeds

  • 1 teaspoon dried oregano

  • 1/2 teaspoon turmeric

  • 6 black cardamom pods, crushed lightly with a knife blade

  • 2 cloves garlic, coarsely chopped

  • 1 small yellow onion, chopped

  • 2 teaspoons black cardamom seeds

  • 2 teaspoons coriander seeds

  • 2 teaspoons fenugreek seeds

  • 1 teaspoon whole allspice

  • 4 cloves

Berbere (Spice Mix):
  • 1/3 cup New Mexico chile powder

  • 1/4 cup paprika

  • 2 teaspoons cayenne pepper

  • 2 teaspoons ground ginger

  • 2 teaspoons kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon freshly grated nutmeg

  • 1 small stick cinnamon

Chicken Stew:
  • 8 skinless, bone-in chicken thighs (about 2 pounds)

  • Juice of 1 lemon

  • Kosher salt

  • 4 large eggs, at room temperature

  • 2 large yellow onions, finely diced (about 1 pound)

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon tomato paste

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/4 cups chicken stock or low-sodium chicken broth

  • Injera, for serving 


  1. For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally. Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions and bring to a simmer. Simmer until the butter is clear and the milk solids remain on the bottom of the pan, about 30 minutes. Reduce the heat to low if the butter is boiling too quickly--if it burns it will taste bitter.

  2. For the berbere (spice mix): Whisk together the chile powder, paprika, cayenne, ginger, salt, garlic powder, onion powder and nutmeg. Set aside.

  3. Put the cardamom, coriander, fenugreek, allspice, cloves and cinnamon in a small skillet and toast over medium-low heat, shaking the pan regularly, until fragrant, about 4 minutes. Cool slightly.

  4. Grind the toasted spices in a spice grinder to a fine powder. Add to the chile powder mixture and whisk to combine. Sift the spice mixture onto a piece of parchment paper, return to the bowl and whisk again. Return the pieces left in the sifter to the spice grinder and grind again as finely as possible; whisk into the spice mixture. Set aside.

  5. To finish the niter kibbeh: Line a strainer with dampened cheesecloth. Skim the foam from the top of the butter and discard. Ladle the butter through the strainer, leaving behind the milk solids on the bottom of the pan.

  6. For the chicken stew: Put the chicken in a nonreactive bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.

  7. While the chicken is marinating, prepare a bowl with ice 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 6 minutes. Transfer the eggs to the ice 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; do not refrigerate or they will not warm up in the sauce.

  8. Put the onions in a large skillet over medium heat. Cook, stirring constantly, until golden, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out.

  9. Increase the heat to medium high; add 1/3 cup of the niter kibbeh, 1/4 cup of the berbere, the garlic, ginger, tomato paste and black pepper, and cook, stirring, for 1 minute. Add the chicken, turning to coat well with the butter mixture, and then leave the chicken skin-side down in the pan.

  10. Add the chicken stock, bring to a simmer, cover, reduce the heat to 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, occasionally spooning the sauce over the chicken.

  11. Remove the pan with the chicken from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.

  12. To serve, place the chicken thighs and eggs on injera or serving plates, and spoon the sauce over. Or serve in an Mesob Basket to impress guest.

Cook’s Note

Starting the onions in a dry pan is traditional for this dish and adds a toasty taste. Just be careful not to let the onions burn. This recipe makes more than enough berbere and niter kibbeh to make the chicken. 





Traditional Injera

  • 500 g teff flour (or half plain, half rice)

  • 1 litre water

  • 1 tsp salt

  • vegetable oil or ghee for cooking

Quick Injera

  • 220 g teff flour

  • 220 g plain flour or rice flour or 220g each of rice and plain flour

  • 2 tsp dry active yeast

  • 1 tsp salt

  • 800 - 1 litre ml warm water

  • 125 ml very hot water just off the boil is perfect


Traditional Injera

  1. Sift flour into a large bowl.

  2. Gradually add the water, stirring gently, continuously with a wooden spoon, to mix. It should have the consistency of slightly thicker than usual crêpe batter (runny pancake batter). You might not need all the water.

  3. Let the batter now sit for 2-3 days, covered with a kitchen paper, on your kitchen counter. This is the point where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.If you live in a warm climate, 2 days will do, otherwise, you might want to go for the whole 3 days.

  4. Scoop out any liquid floating at the top, and any off colour foam (like a little yellow). Add the salt and stir to combine.

Cooking the injera

  1. Transfer your batter into a jug, something that will allow you pour it onto the frying pan. Or just use a ladle, it's up to you.I was taught that the easiest way to control the amount of batter poured, was to use a jug with a small spout or even a small coffee/tea pot, because you're aiming for a thin layer.

  2. Grease your griddle or large frying pan on medium heat. Then pour a layer of the batter, going in a circular motion. Tilt your frying pan to allow the batter to spread, like a pancake.

  3. Cook until you see air pockets/holes appearing, about 30 seconds, then cover and cook for another minute, at which point, there'll be lots of steam fighting to escape and when you lift the lid up, you'll see that the injera is beginning to curl at the edge.

  4. Slide the Injera onto a large plate, as opposed to lifting with a spatula, the latter will just tear it.

Quick Injera

  1. In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.

  2. Add whichever 2 flours you're using, along with the salt.

  3. Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter, this time the consistency of thick pancake batter. Again, you may not need all the water.

  4. Cover with cling film and let stand for 1 hour.

  5. After an hour, the batter would have increased slightly, give it a stir and pour the hot water, stirring constantly, until you get the thick crêpe batter we mentioned in the traditional method.

  6. Let stand for 20 minutes, then proceed to cook as above.

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