Day 10: Africa's Authentic Cuisine

Destiny Joseph
@josephdestiny597391
13 days ago

Steaming from the ancient cities of Ethiopia and Eritrea is the famous meal Injera. This meal holds great significance as it's been weaved into their cultural context. It's rich subtly sour taste, and fluffy texture makes it an ideal cuisine served during special occasions and festivities.

Interestingly its preparation is similar to Pancake and is made from the combination of teff flour and water alongside other condiments to intensify its savour. To prepare the Ethiopian Injere, you definitely will have need for the following ingredient and materials:

A medium-sized container with lid (Preferably a non-reactive container), Whisk, Measuring cup or scale, Spoon, Flour Mixer (cleans hands can also serve in kneading the teff flour), Saucepan, Mitad or flat frying pan (non-stick or add oil prior cooking and as needed). Ladle and Flat mat (sefed) or spatula for lifting injera.

Steps to Prepare Ethiopian Injera:

1. Combine the teff flour and water in a large mixing bowl to form a batter. The mixture should have the consistency of thick cream.

2. Let the batter sit for 2-3 days at room temperature, covered, to ferment.

3. Stir in salt, if desired.

4. Heat a non-stick frying pan over medium heat and ladle in about a half-cup of batter, swirling the pan to spread it evenly across the bottom.

5. Cook for 2-3 minutes until the top of the injera is set and the bottom is golden brown.

6. Use a spatula to gently remove the injera from the pan and place it on a plate. Repeat with the remaining batter.

7. Serve the injera warm, alongside stews, sauces, and curries, or use it as a wrap for filling ingredients.

Source: ORIIRE by Olubayo Stephen

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📍Ethiopia, Ethiopia
📍Eritrea, Eritrea