I AM THE INJERA MASTER! Or, at least I didn't destroy it this time and it turned out quite well, thanks to some other gal's similar blog. It maybe wasn't as authentic as the stuff I tried to make for Eritrea, but, hey, at least it turned out! She has really helpful pictures of each step.
I made this meal on Saturday, July 6 for Andy; our friend Pat, who is in town from Chicago; and me. We all enjoyed it very much. It was spicy, filling and delicious. The chicken was fork-tender and the injera was nutty and tangy. The flavors were reminiscent of the Eritrean meal, which is not surprising considering I used the leftover berebere spice I had made for that country. Best of all, this meal was easy to put together, which was refreshing after the extensive work that went into Estonia.
This was my last meal for the "E" countries, and it was definitely a good one. Next I am onto the F's, beginning with the Falkland Islands!
- 3 1/2 c. teff flour
- 1 c. all purpose flour
- 1 packet active dry yeast
- 4 1/2 c. water
- 1 tsp. salt
- 1 c. water
1) Stir together teff flour and all purpose flour in a large bowl. Sprinkle with yeast and add salt.
2) Add enough water (about 4 1/2 c.) to make it almost runny - somewhere between pancake and crepe batter. Whisk together and let sit, covered, until bubbly and sour smelling (1-2 days).
3) Pour off the liquid that floated to the top and whisk the batter smooth again.
4) Boil 1 c. water. Add 1/2 c. batter and whisk continually over heat until thick.
5) Let cook until lukewarm and then whisk vigorously into batter.
6) Let sit for 30 minutes (it will expand and bubble like you wouldn't believe!)
7) Preheat a large nonstick skillet over medium. Spray with nonstick spray and ladle in batter. Swirl to coat bottom of pan. Cover loosely and cook until the surface of the injera dries out and is full of little holes. The edges will curl when ready.
8) Slide out of the pan onto a kitchen towel and let cool!
- 1 stick unsalted butter
- 1/8 onion, chopped
- 1 clove garlic, crushed
- 1/2 piece ginger root, cut into 1/4" slices
- 1 cardamom pod
- 1 cinnamon stick
- 1 whole clove
- 1/4 tsp. fenugreek seeds
- 1/8 tsp. turmeric
1) Place butter in a small saucepan and melt over low heat. Add all other ingredients and let simmer on lowest possible heat for one hour.
2) Strain through sieve and coffee filter. Discard solids.
- 2 lbs. boneless, skinless chicken thighs
- juice of 1 lemon
- 2 tsp. salt
- 2 onions, chopped
- 3 cloves garlic, crushed
- 1 T. peeled and chopped ginger root
- 1/4 c. niter kebbeh
- 2 T. paprika
- 1/4-1/2 c. berebere (I used what was leftover from Eritrea)
- 3/4 c. chicken stock
- 1/4 c. red wine
- 1 tsp. cayenne
- salt and pepper
- 4 hard-boiled eggs
1) Mix together the chicken pieces, lemon juice and salt in a large, non-reactive bowl. Set aside and allow to marinate for about 30 minutes.
2) While chicken is marinating, puree the onions, garlic and ginger in a food processor.
3) Heat the niter kibbeh in a large pot over medium. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Stir in the berebere and cook for another 2-3 minutes.
4) Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates, about 5-10 minutes. Do not allow to burn.
5) Pour in the stock and wine. Stir in the chicken pieces, cayenne, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
6) Add the whole hard boiled eggs and cook for another 15 minutes.
7) Serve hot over injera.