Recipe#10886

Title: Ethiopian 03

From: "Kim" kreese@paradise.net 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (3) Ethiopian 
 Date: 16 May 1997 05:42:58 -0600 
 Message-ID: <199705130422.AAA26728@nemesis.cyberdrive.net> 

Injera (Ethiopian Flat Bread)
 Yield: 1 Servings
 1 3/4 c  flour
 1/2 c  self-rising flour
 1/4 c  whole wheat Flour
 1 pk dry yeast
 2 1/2 c  water
 1/2 ts baking soda
 1/2 ts salt
 Combine the flours and yeast in a ceramic or glass bowl.  Add the
 warm water and mix into a fairly thin, smooth batter. Let the
 mixture sit for three full days at room temperature. Stir the
 mixture once a day.  It will bubble and rise. When you are ready
 to make the injera, add the baking soda and salt and let the batter
 sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When
 a drop of water bounces on the pan's surface, take about 1/3 cup
 of the batter and pour it in the skillet quickly, all at once.
 Swirl the pan so that the entire bottom is evenly coated, then
 return to heat. The injera is cooked only on one side and the bottom
 should not brown. When the moisture has evaporated and lots of
 "eyes" appear on the surface, remove the injera. Let each injera
 cool and then stack them as you go along. If the first injera is
 undercooked, try using less of the mixture, perhaps 1/4 cup, and
 maybe cook it a bit longer. Be sure not to overcook it. Injera
 should be soft and pliable so that it can be rolled or folded, like
 a crepe.
 African Vegetable Stew
 Yield: 4 Servings
 1 onion (very large), chopped
 1 Swiss chard bunch
 1 cn garbanzo beans 
 1/2 c raisins
 1/2 c rice, raw
 2 yams
 several fresh tomatoes (or large can)
 1 garlic clove (or more to taste)
 salt and pepper
 Tabasco sauce
 Fry onion, garlic and white stems of chard until barely limp.  Add
 chopped greens and fry a bit. Either peel the yams or scrub them
 well with a vegetable brush, then slice them into thick slices.
 Add garbanzos, raisins, yams, tomatoes, salt and pepper.  Cook a
 couple of minutes. Make a well in the center of the mixture in the
 pot.  Put the rice in the well and pat it down until it's wet.
 Cover and cook until rice is done, about 25 minutes. Add Tabasco
 sauce to taste.
 Amhari Mesir Wat - Ethiopian Lentil Bowl
 Yield: 8 Servings
 1/2 c red lentils
 2 lg onions
 1/2 c oil
 3 tb tomato paste
 1/2 ts paprika; sweet or hot
 1 garlic
 1/2 ts ground ginger
 1/4 ts black pepper
 1 ts salt
 3 c water
 Sort the lentils and soak in tap water for 30 minutes. Rinse in
 running water and drain. Peel and finely chop the onions. peel and
 mash the garlic. Heat the oil in large pan and saute the onion until
 golden. Add tomato paste and paprika and mix. Add half the water
 and the garlic,ginger pepper and salt. Stir well and then add the
 rest of the water, stir again, cover and bring to boil. When the
 water boil, add the lentils, lower the flame and cook 20-30 minutes,
 until the lentils soften. Serve hot.