This fantastic Recipe can be used with all of the items in our Ethiopian Collection! We highly recommend getting our Awaze and one of our Niter Kibbehs and mixing them together for an unforgettable sauce and dip! This is a very similar process to Dosa, if you have made them before.
Gluten-Free Teff Injera
by Fetlework Tefferi
Where there is Ethiopian food, there is injera. Sponge-like, fermented, with notes of cacao, injera makes the perfect picker-upper of all Ethiopian food. It’s lovely sourness cuts through excess spiciness and can elevate the flavor of any dish. Full honesty, making it takes time - your batter has to ferment for days, BUT it is oh-so worth it. Plus it’s gluten free! Celiacs rejoice.
Mix teff and water thoroughly until it becomes a thick, tomato-soup consistency, then cover loosely with plastic wrap and let sit undisturbed for 3 days at room temperature.
This fermentation process is highly influenced by temperature and humidity, so keep in mind that if you are experiencing warmer weather, fermentation will happen quicker and may require more water, whereas in colder weather, it will happen much slower and you might need to lessen the amount of water used.
At the end of the 3 days of fermentation, the mixture will have separated, with a layer of liquid on top of the sourdough-starter-like batter. Pour out the liquid (does not need to be saved) and stir the remaining batter.
In a bowl separate from the original starter, combine 1 part Teff flour to 1 part warm/hot water, mix thoroughly before stirring into the bowl with the starter. Continue adding flour or water until the batter is slightly thicker than crepe batter. Loosely cover and let stand for another 2 days. Mix thoroughly before beginning to cook. Add a pinch of Abish.
Set a large (10+ inches across) non-stick pan over medium-high heat.
Pour as much batter as is needed to cover the bottom of the skillet, allow the injera to cook undisturbed while the batter bubbles.
Once the bubbles begin to pop and the edges start to form, place a lid on top of the pan and turn the heat down to low. Allow to steam for a couple more minutes, then remove from pan.
Eat within 1 day or store in a sealed plastic bag so that the injera does not dry out.
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Buckwheat is a wonderfully versatile grain that can be made either sweet or savory. Its warming and drying qualities make it ideal for watery and earthy Springtime. It is high in iron and magnesium, nourishing the blood and the muscles. The apple is great for thinning the bile and cleansing the liver. This oatmeal with oomph leaves you feeling full and nourished but not weighed down. This is my breakfast most days in the Springtime and I love it!