'A Taste of Africa' by Dorinda Hafner
Jun. 9th, 2005 10:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
doodlemaierMomcat, you might be particularly interested to know that this is the recipe for Lil D's 'spongy bread'!
injera is an Ethopian flat bread --with a difference. This spongy, thin bread is generally made into large rounds, a few of which when put together can quite easily cover a tabletop. Ineed on occasions, injera is used in place of a tablecloth or table covering. Dishes such as doro wot (Chicken Stew) are served directly on the injera tablecloth for big communal meals. The bread is broken off from around the edges to scoop up the stew. The idea is to eat from the outside in--very original and a lot of fun for a dinner party idea.
injera is usually made from an Ethiopian flour called teff--in the Amharic language. Teff is a cereal grain widely grown in Ethopia for human consumption, but in other countries for fodder. There are two kinds of teff--red (which is richer in iron and minerals) and white--these account for the local differences in the color of injera. Teff flour is often not readily available in Western shops, but where there's a will, there will always be a way! Expatriate Ethiopians have evolved different ways of making injera outside of Ethopia. This recipe was given to me by my Ethiopian friend Aggie, who not only invited me to a fanastc evening of feasting at her home, but also insisted on showing me how to make good injera at home.
MAKES 18 tTO 20 FLAT BREADS.
1-1/2 teaspoon active dry yeast (equal 1 tablespoon fresh yeast)
4-1/4 cups lukewarm water
2 cups self-rising flour
Soak the yeast in º cup of the lukewarm water and let stand to froth, about 10 minutes. Stir gently to ensure the yeast has dissolved.
Using a large, nonstick skillet, dry roast the flour over low to medium heat, stirring continuously to prevent burning. It takes patience, but it is worth it. It helps the yeast work better and makes the injera smell so good!
Roast the flour for about 10 minutes, and tip in into a large bowl. ALlow the flour to cool a little, then stir in the yeast mixture and the 4 cups of luke warm water. It is important that the temperature of the mix is only lukewarm, or the yeast will die and the injera willnot work. Use your hand to mix into a smooth batter.
Cover the injera batter with a dish towel and set aside for 20 minutes, It is normal for the dough to smell slightly "fermented".
Heat a large, non-stick skillet on medium to high heat. It is important to use an absolutely clean, unblemished skillet to keep the injera from sticking. when a drop of water sizzles and immediately evporates from the skillet, it is ready to cook the injera. You do not need any oil. Stir through the "proved" injera batter to mix any sediment that has gathered at the bottom of the bowl while the batter was "proving". Scoop a medium-sized soup ladle of the batter, and gently pour it into the hot skillet. Swirl the batter gently in the skillet to totally cover the base, like a pancake batter.
Decrease the heat to medium and gently cook the injera. Allow it to firm similar to a pancake. Unlike a pancake, however, injera does need to be tossed or turned. Instead, use a spatula to gently lift the edges as they firm to the state of readiness. Cook each njera for 5 to 7 minutes, or until the injera cooks and sets and the color ranges between ivory and very pale caramel. The consistency should be lacy, chewy soft, and pliable. Carefully lift out the cooked injera and place it on a flat tray lined with wax paper.
Wipe the skillet clean with a damp cloth, reheat it, and continue the cooking process with the remaining batter until all the injera is made. Place sheets of waxed paper between the rounds of injera asthey are made, to separate and keep them from sticking toether. Save a ladle of uncooked batter for the next batch (see note).
Serve immediately. injera is usually eaten with stews.
Wot (pronounced whot) is the Ethiopian term for stew, and doro wot is chicken stew made in the Ethiopian style. It is delicious and thick, and is generally served ceremoniously on the famous Ethiopian Flat Bread. Everyone digs into the stew and accompaniments, tearing off pieces of the bread to soak up even more of the wot, which is eaten with the fingers. You can substitute red meat for the chicken--the dish is then known as beg wot.
SERVES 4
1/2 cup butter or ghee (Indian cooking butter)
2 large yellow onions, diced
3/4 cup tomato paste
3 cups cold water
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
2 fresh red chiles, finely diced, or 2 teaspoons berbere
2 pounds (1kg) chicken pieces
6 hard-boiled eggs, shelled
Ethiopian Flat bread (injera)
Melt the butter in a heavy-based pan and saute' the onions for 10 minutes, or until golden. Mix the tomato paste with Ω cup of the water to form a creamy paste. Stir the paste into the onions, along with the garlic salt, pepper, chiles and the remaining water. Adjust the seasoning and smmer gently on low heat for about 10 minutes.
Prick each chicken piece and all over with a skewer or fork, and add them to the simmering sauce, Stir well to ensure the chicken and eggs are well coated in sauce. Simmer on low heat for 30 or 40 minutes, or until the chicken and the eggs have absorbed the flavors of the sauce, the chicken is tender, and the sauce has thickened. Serve hot with flat bread. Set the flat bread as the center piece of the meal. Alternatively, do it the Ethiopian way: cover a large serving platter with the bread, place the stew in the center surrounded by an assortment of vegetables, and invite your guests to eat communally by breaking off pices of bread and scooping up the stew without cutlery. It gives new meaning to "intimacy".
injera is an Ethopian flat bread --with a difference. This spongy, thin bread is generally made into large rounds, a few of which when put together can quite easily cover a tabletop. Ineed on occasions, injera is used in place of a tablecloth or table covering. Dishes such as doro wot (Chicken Stew) are served directly on the injera tablecloth for big communal meals. The bread is broken off from around the edges to scoop up the stew. The idea is to eat from the outside in--very original and a lot of fun for a dinner party idea.
injera is usually made from an Ethiopian flour called teff--in the Amharic language. Teff is a cereal grain widely grown in Ethopia for human consumption, but in other countries for fodder. There are two kinds of teff--red (which is richer in iron and minerals) and white--these account for the local differences in the color of injera. Teff flour is often not readily available in Western shops, but where there's a will, there will always be a way! Expatriate Ethiopians have evolved different ways of making injera outside of Ethopia. This recipe was given to me by my Ethiopian friend Aggie, who not only invited me to a fanastc evening of feasting at her home, but also insisted on showing me how to make good injera at home.
INJERA
MAKES 18 tTO 20 FLAT BREADS.
1-1/2 teaspoon active dry yeast (equal 1 tablespoon fresh yeast)
4-1/4 cups lukewarm water
2 cups self-rising flour
Soak the yeast in º cup of the lukewarm water and let stand to froth, about 10 minutes. Stir gently to ensure the yeast has dissolved.
Using a large, nonstick skillet, dry roast the flour over low to medium heat, stirring continuously to prevent burning. It takes patience, but it is worth it. It helps the yeast work better and makes the injera smell so good!
Roast the flour for about 10 minutes, and tip in into a large bowl. ALlow the flour to cool a little, then stir in the yeast mixture and the 4 cups of luke warm water. It is important that the temperature of the mix is only lukewarm, or the yeast will die and the injera willnot work. Use your hand to mix into a smooth batter.
Cover the injera batter with a dish towel and set aside for 20 minutes, It is normal for the dough to smell slightly "fermented".
Heat a large, non-stick skillet on medium to high heat. It is important to use an absolutely clean, unblemished skillet to keep the injera from sticking. when a drop of water sizzles and immediately evporates from the skillet, it is ready to cook the injera. You do not need any oil. Stir through the "proved" injera batter to mix any sediment that has gathered at the bottom of the bowl while the batter was "proving". Scoop a medium-sized soup ladle of the batter, and gently pour it into the hot skillet. Swirl the batter gently in the skillet to totally cover the base, like a pancake batter.
Decrease the heat to medium and gently cook the injera. Allow it to firm similar to a pancake. Unlike a pancake, however, injera does need to be tossed or turned. Instead, use a spatula to gently lift the edges as they firm to the state of readiness. Cook each njera for 5 to 7 minutes, or until the injera cooks and sets and the color ranges between ivory and very pale caramel. The consistency should be lacy, chewy soft, and pliable. Carefully lift out the cooked injera and place it on a flat tray lined with wax paper.
Wipe the skillet clean with a damp cloth, reheat it, and continue the cooking process with the remaining batter until all the injera is made. Place sheets of waxed paper between the rounds of injera asthey are made, to separate and keep them from sticking toether. Save a ladle of uncooked batter for the next batch (see note).
Serve immediately. injera is usually eaten with stews.
DORO WOT
Wot (pronounced whot) is the Ethiopian term for stew, and doro wot is chicken stew made in the Ethiopian style. It is delicious and thick, and is generally served ceremoniously on the famous Ethiopian Flat Bread. Everyone digs into the stew and accompaniments, tearing off pieces of the bread to soak up even more of the wot, which is eaten with the fingers. You can substitute red meat for the chicken--the dish is then known as beg wot.
SERVES 4
1/2 cup butter or ghee (Indian cooking butter)
2 large yellow onions, diced
3/4 cup tomato paste
3 cups cold water
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
2 fresh red chiles, finely diced, or 2 teaspoons berbere
2 pounds (1kg) chicken pieces
6 hard-boiled eggs, shelled
Ethiopian Flat bread (injera)
Melt the butter in a heavy-based pan and saute' the onions for 10 minutes, or until golden. Mix the tomato paste with Ω cup of the water to form a creamy paste. Stir the paste into the onions, along with the garlic salt, pepper, chiles and the remaining water. Adjust the seasoning and smmer gently on low heat for about 10 minutes.
Prick each chicken piece and all over with a skewer or fork, and add them to the simmering sauce, Stir well to ensure the chicken and eggs are well coated in sauce. Simmer on low heat for 30 or 40 minutes, or until the chicken and the eggs have absorbed the flavors of the sauce, the chicken is tender, and the sauce has thickened. Serve hot with flat bread. Set the flat bread as the center piece of the meal. Alternatively, do it the Ethiopian way: cover a large serving platter with the bread, place the stew in the center surrounded by an assortment of vegetables, and invite your guests to eat communally by breaking off pices of bread and scooping up the stew without cutlery. It gives new meaning to "intimacy".
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no subject
Date: 2005-06-11 01:07 am (UTC)I'm sitting here looking at my plate of tater tots and thinking the fresh injera is a much better deal.
;)
no subject
Date: 2005-06-11 05:40 pm (UTC)no subject
Date: 2005-06-14 01:26 pm (UTC)no subject
Date: 2005-06-14 03:42 pm (UTC)no subject
Date: 2005-06-14 04:07 pm (UTC)