In a mixer or a blender combine all the ingredient and mix or blend until there are no lumps.

Cover and set aside to rest at a warm place for 2 hours.

Heat a nonstick skillet on a medium heat.

Take about ½ cup of the batter and pour it in the skillet tilting to coat most of the bottom.

Cook, until moisture has evaporated and when lots of holes form in the injera and the edges lift from the pan.

Remove and let cool each injera before stacking them as you go along.

Heat the oil in a pot add onions and cook for 3 minutes add ginger, garlic, berber and the chicken. Continue to cook until the chicken browned, season with the salt.

Add the tomatoes and the paste cook, stirring occasionally until reduced and darkened, add 2 cups of water bring to a boil then cook covered until the stew is tick and the chicken is tender. Serve over the injera