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Injera. Spices and seasonings


Injera is the Ethiopian bread. Has a characteristic sour taste very special. Is made with teff flour (teff is a local cereal-grain gluten-free very small, it is very difficult to find outside of Ethiopia). The injera is shaped like a great French crepe. Plate is used as a place where food and pinching pieces is what is used eating as a spoon. In Ethiopia, cooked on slabs of clay placed on the fire but at home we will do with an iron skillet or larger than we have.

can buy teff flour online. Put into Google the keywords: 'buy teff flour "and you will get a list you'll find plenty of places to buy one of them is Amazon-Grocery: http://www.amazon.com/Barry-Farm-Teff-Flour-lb/dp/B00018CWNE


Ingredients

• 180 teff flour gr
• About 300 cc of water (take less and to add)
• Salt, to taste
• Vegetable oil, for pan

Instructions

1. Mix teff flour with water and let stand in a bowl covered with a cloth at room temperature until it is full of bubbles and has turned sour; This can take up to 3 days, but sometimes you can try fermentation of a night; The fermented mixture should be slightly thicker than the mass of the pancakes.
2. Pour a little salt, and stir. Lightly oil a pan of 20 cm or more, heat over medium heat.
3. Make it the same way that a French crêpe. Pour enough dough (about a tablespoon), the injera is to be a little thicker than normal pancake), shake the pan to roll the dough and cover the surface of the pan.
4. Leave to cook for a moment, until the holes are formed and can lift the edges of the dough. Do not let it roast and not turning it over, and cook only one side. You can cover it a time so it cooks up better.
5. Remove it and let it cool. Place aluminum foil or plastic between the various ingested to prevent sticking to each other.
6. To serve, place the injera on a platter and put the dishes chosen over her. (For example some dorowat, Alicha, salad, etc..). Serve additional injera in a basket.

There are many videos on youtube for the preparation of injera. This video is about the traditional way of cooking it:


http://uk.youtube.com/watch?v=ncj_MEKckIw&feature=related

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Recipe: Berbere and Mitmita

Berbera
The most famous and typical Ethiopian seasoning. It is very hot and very red.

is a mixture normally purchase made, although there are many variations.

-Recipe 1
10 dried red chiles

8 cardamoms 1 tsp cumin seeds 1 teaspoon
of
coriander seeds 1 teaspoon fenugreek seeds

8 cloves 1 teaspoon ground allspice berries 2
teaspoons black peppercorns 1 teaspoon
ajowan
seeds 1 teaspoon ground ginger
Media teaspoon freshly grated nutmeg 2 tablespoons salt


-Recipe 2
10 small dried chilies rojo3 color / 4 teaspoon cardamom seeds 2 tsp cumin seeds 1 / 2 teaspoon coriander seeds 1 teaspoon fenugreek seeds 4 clavos1 / 2 teaspoon whole black peppercorns 1 / 4 teaspoon pepper
1 / 2 1 teaspoon grated ginger
teaspoon salt 1 / 4 teaspoon cúrcuma2 1 / 2 tablespoons Hungarian paprika 1 / 8 teaspoon canelaIndicaciones - In a small skillet over a low heat, toast cumin, cloves, cardamom, peppercorns , pepper, fenugreek and coriander for about 2 minutes, stirring constantly. - Remove from heat and let cool for 5 minutes. - Discard the stems of the chiles. In a spice grinder or with a pestle, finely grind together the toasted chiles and toasted spices. - Mix the remaining ingredients. Store in the refrigerator in a tightly sealed bottle.


Mitmita
is a spicy seasoning powder used in the cuisine of Ethiopia.

is orange-red and contains chiles, cardamom seeds, cloves, cinnamon, cumin, ginger and salt.

kitfo is used for (a dish of raw beef) and chicken dish, cheese, yogurt or cream cheese. It can also be sprayed on the beans, or as a dip in the potatoes or baked vegetables, or even the salad sauce, to give spice.