Friday, January 2, 2009

Recipe: Injera

This is the way injera is made in the US which is a little different from the way it is originally made in Ethiopia. 

Ethiopian Cuisine: Join Lauren and the owners of Etete as they make Ethiopian Soul Food including injera, Awaze Tibs and an Ethiopian dessert. Check out this episode all month to learn how to make Injera and more!

Ethiopian Cuisine Episode
From Etete Restaurant
· 1 pound teff powder
· 2 pounds self rising flour
· Water
1. Put the teff into a mixing bowl, gradually add water while stirring until you get a smooth batter (make sure there are no lumps).
2. -Leave the mixture for 3 days at room temperature.
3. -Change the water (the third day).
4. -Keep it for another 3 days until fermentation and carefully pour off the water
5. Blend the self rising flour with 2 cups of water and add it to the teff
6. Leave the mixture for 5 to 10 hours.
7. Heat a frying pan (metad)
8. -Pour ½ cup of the batter starting at the edge and going in circles toward the center.
9. -Cover and fry for 3 to 4 minutes (Do not turn over)
10. The rim of the injera will rise when it is done
11. -Remove immediately

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