Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

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

Print this Recipe    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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.