[CH] Ethiopean Food - Injera recipe
Sarah Banick (sbanick@mindspring.com)
Sun, 15 Sep 2002 16:22:25 -0400
I did have a request, so here's Jeff Smith's recipe from The Frugal Gourmet
on our Immigrant Ancestors:
Injera Bread:
3 cups warm water
2 1/2 cups selfrising flour (Gold Medal works best, he says)
3 tablespoons club soda
Put the warm water into a food blender. Add flour, and blend, slowly at
first and then at rapid speed. Place the batter in a 6-cup bowl and stir in
the club soda.
Smith recommends a 12-inch electric frying pan, no stick-- I just use my
teflon frying pan on the stove. Pour a 1/4 quarter cup of batter onto one
corner of the hot pan, tilt and pan to cover evenly. Cook until the top is
filled with holes and no longer wet, edges will curl just a little. (no
turning needed) Remove quickly and place on kitchen towel (he says use
fingers, I use a spatula). Cool, serve immediately. Says it makes 8 breads
(mine varies). It's best to make them as thin as possible, but sometimes
they just look like pancakes.
I won't say this goes head to head with the real thing, but it is a quick
alternative if you've neither the time, ingredients, or inclination to make
it with teff. I eat it with any stew-type meal; it's great at mopping up
anything.
Since I'm looking at it, and it's Sunday afternoon, I'll list the other
recipes in this section of the book. Together, these are supposed be full
meal for 8:
Berbere sauce
Spiced butter (ghee)
Lamb and Cardamom
Spiced Cheese
Ethopian lentils
Kifto (raw beef)
Doro wat chicken
Yegomen Kifto (collard greens and spiced cheese)
If ya want any of them, let me know.
Sarah