Hey Guys.........Hope you had a lovely long weekend...just as I did by visiting the Capital and it was great doing nothing apart from trying various cuisines and sight seeing, Our friend at D.C eats out on a daily basis and had the top picks for us.....So today I am posting in one of the never ever tasted before cuisine I had
Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour ( which is the base of the vegetables in the picture above, Apart from the base they also give a couple of them rolled up for the meal)
Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Teff Flour:
The word teff is thought to have been derived from the Amharic word teffa which means "lost," due to small size of the grain and how easily it is lost if dropped. It is the smallest grain in the world, measuring only about 1/32 of an inch in diameter and taking 150 grains to weigh as much as one grain of wheat. The common English names for teff are teff, lovegrass, and annual bunch grass.
This whole grain is high in protein, carbohydrates, and fiber. It also has a great amino acid profile, including all 8 essential amino acids (the building blocks of the human body). This means its protein is high quality, like milk or meat. It is also rich in calcium and iron. It is free of sugar, too, meaning it has no sugar content
Teff Injera Recipe
1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
In a bowl take in teff flour with 3 cups of water along with 1 teaspoon of yeast, mix well with hand
Set aside overnight for fermentation to take place.
Once fermented , mix well
Preheat pan, and leave on low fire
Take a laddle ful of the fermented dough and pour in a circular motion, same as a pancake
Cook it from one side only, takes about 2 minutes.
Remove injera carefully and set aside on a plate to cool down before eating.
* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly, then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies
Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour ( which is the base of the vegetables in the picture above, Apart from the base they also give a couple of them rolled up for the meal)
Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
Teff Flour:
The word teff is thought to have been derived from the Amharic word teffa which means "lost," due to small size of the grain and how easily it is lost if dropped. It is the smallest grain in the world, measuring only about 1/32 of an inch in diameter and taking 150 grains to weigh as much as one grain of wheat. The common English names for teff are teff, lovegrass, and annual bunch grass.
This whole grain is high in protein, carbohydrates, and fiber. It also has a great amino acid profile, including all 8 essential amino acids (the building blocks of the human body). This means its protein is high quality, like milk or meat. It is also rich in calcium and iron. It is free of sugar, too, meaning it has no sugar content
Teff Injera Recipe
1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
In a bowl take in teff flour with 3 cups of water along with 1 teaspoon of yeast, mix well with hand
Set aside overnight for fermentation to take place.
Once fermented , mix well
Preheat pan, and leave on low fire
Take a laddle ful of the fermented dough and pour in a circular motion, same as a pancake
Cook it from one side only, takes about 2 minutes.
Remove injera carefully and set aside on a plate to cool down before eating.
* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly, then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies
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