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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Doro Wot (Ethiopia): Provides the fermented umami base for this chicken stew
Misir Wot (Eritrea): Forms the sour-spicy backbone of lentil stew
Tibs Sauce (Ethiopian Highlands): Fermented depth balances the richness of sautéed meats
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Kahm yeast contamination
Cause: Insufficient salt concentration or exposure to oxygen
Fix: Skim off yeast layer and increase salt content by 2%
Putrefaction
Cause: Temperature fluctuations allowing pathogenic bacteria
Fix: Discard batch and sterilize equipment