Injera experiment
So while in the Seattle area a few weeks ago, I had the pleasure of dining at a really yummy African restaurant. We first thought it was Ethiopian or Eritrean, but I noticed they called the spongy bread "canjeero" instead of injera. The platters of amazing food they brought us tasted similar to what I've had before. Upon my return home, I looked up canjeero, I discovered it's the Somali version of injera. So I got to try Somali food, which was absolutely delicious.
It also got me thinking about how much I like injera so tonight I bought some teff flour. I have begun a sour dough teff culture in a tub on the stove. I have read it can take 3 days or more for it to ferment, so I decided to try adding a little bit of a sour dough starter I already have. Just a tiny bit to get the process going. We'll see if it works. I've seen other weird recipes for injera dough, including one with yogurt and baking soda (apparently a shortcut that sounds rather dubious). I'm following what is supposed to be a very basic, authentic all-teff recipe (except for the bit of sourdough starter, which contains wheat flour).
I have some berbere spice powder that I bought at an Ethiopian restaurant in Austin that has it's own tiny market by the register, and I found a recipe for "African chicken in spicy red sauce" that I will try making on Friday, along with my first attempt at cooking injera.
Wish me luck. I hear it's tricky to keep the dough from sticking to the griddle. I'm thinking I'll try my well-seasoned cast iron skillet and see how it goes.
It also got me thinking about how much I like injera so tonight I bought some teff flour. I have begun a sour dough teff culture in a tub on the stove. I have read it can take 3 days or more for it to ferment, so I decided to try adding a little bit of a sour dough starter I already have. Just a tiny bit to get the process going. We'll see if it works. I've seen other weird recipes for injera dough, including one with yogurt and baking soda (apparently a shortcut that sounds rather dubious). I'm following what is supposed to be a very basic, authentic all-teff recipe (except for the bit of sourdough starter, which contains wheat flour).
I have some berbere spice powder that I bought at an Ethiopian restaurant in Austin that has it's own tiny market by the register, and I found a recipe for "African chicken in spicy red sauce" that I will try making on Friday, along with my first attempt at cooking injera.
Wish me luck. I hear it's tricky to keep the dough from sticking to the griddle. I'm thinking I'll try my well-seasoned cast iron skillet and see how it goes.