Ethnic: Injera (Ethiopian Flat Bread) by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Ethnic >> Injera (Ethiopian Flat Bread)


	Injera (Ethiopian Flat Bread)

		Yield: 1 Servings 1 3/4 c flour 1/2 c self-rising flour 1/4 c whole wheat Flour 1 pk dry yeast 2 1/2 c water 1/2 ts baking soda 1/2 ts salt Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe. African Vegetable Stew Yield: 4 Servings 1 onion (very large), chopped 1 Swiss chard bunch 1 cn garbanzo beans 1/2 c raisins 1/2 c rice, raw 2 yams several fresh tomatoes (or large can) 1 garlic clove (or more to taste) salt and pepper Tabasco sauce Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. Amhari Mesir Wat - Ethiopian Lentil Bowl Yield: 8 Servings 1/2 c red lentils 2 lg onions 1/2 c oil 3 tb tomato paste 1/2 ts paprika; sweet or hot 1 garlic 1/2 ts ground ginger 1/4 ts black pepper 1 ts salt 3 c water Sort the lentils and soak in tap water for 30 minutes. Rinse in running water and drain. Peel and finely chop the onions. peel and mash the garlic. Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. Stir well and then add the rest of the water, stir again, cover and bring to boil. When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften. Serve hot.