Injera - Printable Version
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Injera - file13 - 10-26-2003 12:54 PM
I was wandering around the web the other day and came across Ethipian Injera bread:
It uses a very odd flour called teff. So I walked to the store and bought some teff. Seven bucks for a one-pound bag? No wonder why the Ethiopians are starving!
I made the bread, was kind of buckwheat-ish... rather good, although I used too much vegetable oil to grease the pan. Next time I'll try it with just Pam to see if that works.
All i need now is something to dip it in. Hummus or Indian chickpea-stuff doesn't seem quite right. I guess I need to research Ethiopian recipes.
Injera - arianej - 10-26-2003 03:34 PM
file13 Wrote:I was wandering around the web the other day and came across Ethipian Injera bread:
Ouch! I paid $6.69 for 4.4 lbs. of teff, you might want to shop around. :shake: I haven't attempted making injera on our own, so I've bookmarked that recipe, it looks good. Thanks!
Quote:I made the bread, was kind of buckwheat-ish... rather good, although I used too much vegetable oil to grease the pan. Next time I'll try it with just Pam to see if that works.
I love Ethiopian food. At least, what I've tried of it, I loved. It's highly spiced food (although not necessarily spicy) and absolutely wonderful. The flavors are comparable to Indian food, I suppose, although I find Ethiopian to be far less rich than most Northern Indian restaurants around here. Some of our favorites are:
Doro Wat Chicken--spicy chicken stew with hard boiled eggs
Yebeg Tibs--chunks of lamb with onion and bell pepper
Mentchedabesh (sp?)--ground lamb with spices
Gomen--collard greens with (I think) onion and tomato
Shiro--pureed chickpeas with spices
Kik Alichia--yellow split peas
I don't know if you're familiar with the traditional serving style, but the food is heaped on a giant piece of injera with extra injera on the side to scoop it up. You have the benefit of eating the sauce-soaked injera on the bottom when you're done. :lick:
Injera - file13 - 10-26-2003 05:01 PM
arianej Wrote:Doro Wat Chicken--spicy chicken stew with hard boiled eggs
I'll search around the fancy grocery stores to see if the ethnic food sections have this stuff.
And, yes, I've done Ethiopian before... it's been a while, and when I saw the recipe I just had to investigate. A delicious conclusion.