And Injera, Too!

As I was making those egg crepes I kept thinking I need to be learning how to make injera. Learning how to make it is certainly not a necessity living in this area; it's easily accessible at the many, many, many Ethiopian restaurants and markets scattered all over the city. Plus, I have Ethiopian friends just up the road who are more than happy to show me how to make authentic injera -- well as authentic as possible considering the altitude and ingredients. Teff is easily available but I think how and where it's grown factors in. But learning how to prepare Ethiopian dishes myself is important to me and injera is eaten at every meal. Whether I make it myself or go out and buy it, I certainly need to stock up because from my experience that is pretty much all she has probably ever eaten. The toddlers in the orphanage where I volunteered ate injera and wot for every single meal. Every. single. day.

I imagine it's the same with Almaz. Add to that that toddlers can be finicky anyway, well having injera in the house at all times (at least in the beginning) is a smart idea.

Well, how happy was I to discover this injera recipe in that same cookbook?! It is a very simplified way to make injera so it probably doesn't taste "authentic" but I'm no injera expert and an Americanized version suits my palate better. The injera in Ethiopia is very dark and very bitter and I actually preferred the version they brought out to farenji in restaurants.

Here's the recipe if you are interested:

If someone tries it, please let me know how it turns out. Thanks!


(Source: Extending the Table... A World Community Cookbook by Joetta Handrich Schlabach)