I'm sure I've lost most readers with my over abundance of Ethiopian babble, but I can't help myself from writing about it more.
Dazee and I had a small dinner last night, to launch the injera. I made two wots, a smooth green pea puree and a spicier lentil stew with berbere and tomatoes--with salad of course (I love the way the salad dressing cuts through all the flavors).
The injera was the perfect texture, truly it was wonderful. We couldn't even detect the strong flavor of the teff with all the other flavors going on, it just tasted good.
I'm still planning to try another batch with less teff.
Here's what I made: I have other recipes and info about Ethiopian Cuisine posted on my recipe site, Pakupaku.
This makes a spiced green pea pureé or you can swap yellow split peas for similar results.
What You Need:
- 1/3 cup onion, chopped
- 2 garlic cloves, finely minced or pressed
- 3 tablespoons niter kebbeh
- 1 cup dry split green peas, rinsed and drained
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 3 teaspoons green chili, seeded and finely chopped
- 1/2-1 cup water
- Soak the split peas for one hour in three cups of water.
- Bring them to a boil and then reduce heat and simmer about 30 minutes, adding more water if necessary. When the peas are cooked, drain if necessary and mash well.
- In a dry pan over moderately low heat, stir-fry the onion and garlic for 2 minutes.
- Add the niter kebbeh and sauté until the onion becomes transparent.
- Add the mashed peas, turmeric, salt and green chili to the onion mixture.
- Add just enough water to loosen it up and cook to reduce the mixture to a thick, well-spiced pureé.
- Puree until smooth with an immersion blender.
- Serve warm or room temperature with injera.
What You Need:
- 1 cup red lentils
- 3 cups boiling water
- 1 cup onions, finely chopped
- 1 clove garlic, finely minced or pressed
- 1/4 cup niter kebbeh
- 1 tablespoon berbere
- 1 teaspoon ground cumin
- 1 tablespoon sweet paprika
- 2 cups tomatoes, finely chopped
- 1/4 cup tomato paste
- 1 cup vegetable stock or water
- salt and pepper to taste
What You Do:
- Rinse the lentils and add them to 3 cups of boiling water.
- Reduce the heat and simmer about 30 minutes, adding more water if necessary, until the lentils are tender. You should get about 3 cups of cooked lentils.
- Meanwhile, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
- Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning.
- Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
- Add the cup of vegetable stock or water and continue simmering.
- When the lentils are cooked, drain them and mix them into the onion mixture. Continue to simmer until the stew is reduced to a thick mixture.
- Season with salt and serve warm with injera.
Variations: Omit the green peas and use red lentils instead of the brown. Reduce the broth by half and add the lentils without draining. Puree to a smooth texture.
SaladIt was simply chopped tomato, carrot and cucumber with lettuce and Italian dressing.