Saturday, June 4, 2016

Ethiopian Feast

3 cup self-rising flour
1/4 cup whole wheat flour
1/2 cup teff flour
1 tbl active dry yeast, (one package)
3 1/2 cup warm water

In a large bowl, mix:
Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom. Whip in blender, 2 cups of batter at a time, thinning it with 1/2 – 3/4 cup water. Batter will be quite thin.
Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top.
Finished injera will be thicker than a crepe, but thinner than a pancake.
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
To serve, overlap a few injera on a platter and place stews on top ( most kinds of spicy bean or veggie stews/curries would be great with this. For Ethiopian food, the spicier the better).
Or lay one injera on each dinner plate, and ladle stew servings on top. Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.

6 x Green chiles, skinned, seeded, chopped (or 7)

2 tsp Fresh ginger, peel,chop

4 cl Garlic

1/4 tsp Ground cardamom

1/4 tsp Ground tumeric

1/4 tsp Ground cinnamon

1/4 tsp Ground cloves

1/2 cup Red wine

2 lb Sirloin steak, cut in 1/2 inch strips

6 tbl Oil

2 cup Onion, chopped

2 x Bell peppers, cut in strips

1. Puree chiles, ginger, garlic, spices, and wine to a smooth paste.

2. Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.

3. Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 mins.
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.

4.  Reduce heat and simmer 10 minutes more until the beef is done.

Ethiopian Ful

1 can cooked fava beans
1/3 cup olive oil
1 tablespoon cumin
chili powder to taste
1 chopped tomato
1 chopped chili pepper
1/2 chopped small onion


1. Boil fava beans (include liquid from the can) in saucepan, then lower heat and simmer.  Mash and cook down until similar to the consistency of refried beans.

2. Add oil, cumin.  Cook for 15 minutes over low heat.  Add chili powder until it reaches desired spiciness.

Niter Kebbeh
1 pound soy margarine
4 tablespoons onion, finely chopped
1 1/2 tablespoons garlic, finely chopped or pressed
2 teaspoons fresh ginger, scraped and finely grated or minced
1/2 teaspoon turmeric
4 green cardamom pods, crushed
1 cinnamon stick
3 whole cloves
1/8 teaspoon ground nutmeg

1. Slowly melt the margarine in a medium-sized saucepan over low heat.

2. Add the other ingredients and simmer uncovered on the lowest heat for about 20-30 minutes.  Do not let it brown.

3.  Strain the mixture through a double layer of cheesecloth or other such concoction, discarding the spices.

4. Refrigerate until set.

Goman Wat (Collard Greens)
1 bunch collard greens
1 medium onion, chopped
a tablespoon or so of niter kebbeh (see above)
salt and pepper to taste

1. Wash the greens well. Drain.

2. Cut the coarse part off of the ends of the stems (about 1/2-1 inch).  Chop the stems well and set aside.  Chop the leaves coarsely and set aside.

3.  In a pot, heat up some niter kebbeh. Add the onion, chopped collard stems and some salt. Sauté until the onion turns clear and the chopped stem has softened.

4.  Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary to help the greens steam. (You might cover for a little while, stir and cover again, until softened to your liking.)

5.  Season with salt and pepper and arrange on injera with some other stews.

No comments:

Post a Comment