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Old 05-21-2013, 08:29 PM   #1
Kiara.I
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Default Injera

I suppose I could have piggybacked this on the sourdough help post since, well, it is a sourdough, but it's a totally different animal.

I tried to make injera. Epic fail. Really epic. It was supposed to be "crepe-like" batter and instead it was super watery and when ladeled into a pan just became sludge.

I've found a different, more exhaustive recipe that might work better, so I'll go look at that later.

Anyone made injera before? Successfully?
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Old 05-21-2013, 08:45 PM   #2
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Default Re: Injera


Not yet...
My kids are classmates with some kids adopted from Ethiopia and wanted to try to make a Ethiopian dinner here for fun. I have a recipe for Injera, Chicken Wat (I forgot the official name for chicken ), and an Ethiopian lentil salad (for me, mainly) from "Extending the Table" by Mennonite Central Committee. I'm hoping that one works...

Which recipe did you use? Did you use teff flour? My recipe has an option if you can't get teff flour --I think it uses cormeal flour for a substitute.

We have an Ethiopian restaurant in the city nearby that's very good (and reasonable prices ). Maybe we'll just go there .
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Old 05-21-2013, 09:00 PM   #3
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Default Re: Injera

because Injera is comfort food for the Urchin
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Old 05-21-2013, 09:12 PM   #4
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Default Re: Injera

Doro (chicken) wot. It turned out really well. I made our own Berbere spice and cut the cayenne (I know it's not really supposed to be cayenne....) way, way, way back. It called for 2 *TBSP* of cayenne. I put in....2/3 of a tsp? I could have gone a bit spicier for me and DH, but at least the kids didn't complain this way.

I did use teff, our local alternative food store carries it. I'm gluten free right now so I was super excited to try this! And super let down. We made rice/quinoa quick and served it over that instead. The recipe I used was this one:
http://www.sbs.com.au/food/recipe/25...read-(injera)/
Don't use it.
Although the wot recipe on the same website turned out fine, in my opinion (though never having even had Ethiopian food in a restaurant, who knows? ) Tasted great, we all had seconds.

Anyway, I've found a much more comprehensive article that includes lots of information about a starter:
http://chefinyou.com/2010/02/ethiopian-injera-recipe/

I might summon up my courage and try this?
Also, for anybody who's made starter before: how do you prevent it from molding on the top???
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Old 05-21-2013, 09:14 PM   #5
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Default Re: Injera

I made injera from the recipe in "Wild Fermentation" by Sandor Katz. It turned out well. It has been a while, so i don't remember exactly what I did, and I have lost my book so I'm not really any help except for the title.
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Old 05-22-2013, 11:11 AM   #6
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Default Re: Injera

Have you tried this one? http://www.exploratorium.edu/cooking...pe-injera.html

I *think* that is the one I used years ago.
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Old 05-22-2013, 06:44 PM   #7
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Default Re: Injera

No, I hadn't. One of the things I was liking about the injera was that it was gluten free, so the "all-purpose flour" part of that recipe doesn't thrill me. But I guess I could use a gluten-free mix?
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Old 05-23-2013, 01:33 AM   #8
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Default Re: Injera

You can since it doesn't call for yeast or anything.
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