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#1 |
Rose Garden
![]() Join Date: Dec 2008
Location: The Pacific South-West. You know, north of the Pacific North-West
Posts: 12,922
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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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#2 |
Rose Garden
![]() Join Date: Apr 2006
Posts: 4,758
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![]() ![]() 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 ![]() 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 ![]() ![]() ![]() |
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#3 |
Rose Trellis
![]() New country - same username
Join Date: Dec 2010
Location: State-side
Posts: 3,291
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Mzungu Momma celebrating the rhythms of rich simplicity in individuals, art, nature and community by: -Encouraging wonder -Showing grace -Undercommitting -Believing in the restoration of all things The Urchin is capriciously 3 The Chiton is Adventure blog: Delving for a Rhapsody |
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#4 |
Rose Garden
![]() Join Date: Dec 2008
Location: The Pacific South-West. You know, north of the Pacific North-West
Posts: 12,922
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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 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. ![]() 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? ![]() ![]() 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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#5 |
Rose Trellis
![]() Join Date: Oct 2007
Posts: 2,590
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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
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The Following User Says Thank You to mellifera For This Useful Post: | Kiara.I (05-21-2013) |
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#6 |
Deactivated
being oppressed means the absence of choices - bell hooks
Join Date: Jul 2010
Location: Germany
Posts: 8,892
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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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The Following User Says Thank You to HadassahSukkot For This Useful Post: | Kiara.I (05-22-2013) |
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#7 |
Rose Garden
![]() Join Date: Dec 2008
Location: The Pacific South-West. You know, north of the Pacific North-West
Posts: 12,922
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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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#8 |
Deactivated
being oppressed means the absence of choices - bell hooks
Join Date: Jul 2010
Location: Germany
Posts: 8,892
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You can since it doesn't call for yeast or anything.
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