Labels: African Food, Ethiopian Food
¶ 2/19/2008 08:03:00 AM 1 Comments
1 onion, pureed in food processor
2 garlic cloves, finely minced or mashed through a garlic press
2 tablespoon niter kibbeh (or plain butter if you do not have niter kibbeh on hand)
1 cup dry split green peas, rinsed and drained
1/2 teaspoon turmeric
1 teaspoon salt
3 teaspoons green chili, seeded and finely chopped
1 cup water
Soak the split peas for an hour in three cups of water. Bring the peas to a boil. Reduce heat and simmer 30-45 minutes, adding more water if necessary. When the peas are cooked, drain any excess water and mash well. Set aside.
In a dry pan over medium heat, stir-fry the onion and garlic for 2 minutes, stirring frequently. Turn heat down a little. Add the niter kibbeh or butter and sauté until the onion becomes transparent. Add the mashed peas, turmeric, salt and green chili to the onion mixture. Add the water and cook to reduce the mixture to a thick, well-spiced pureé.
Serve warm or room temperature with injera.
The split pea recipe didn't make very much. Fearing I wouldn't have enough food for our geography night guests (because isn't this everyone's worst nightmare?), I found this recipe on the same blog. I originally had hoped to make a Shiro, but don't have any shiro powder. The Waal's had brought home a tupperware full of berbere, and shared some with me. This recipe was also EASY (or as Eli would say, "Easy as a piece of pie."). A little bit spicy, but my kids still ate it.
(HT: Apryl)
Labels: African Food, Ethiopian Food, garlic, peas
¶ 2/19/2008 08:01:00 AM 0 Comments
2 C white flour
1 Tbs baking powder
1 tsp salt(or substite the above with 2 C self-rising flour) **this is what I did in order to simplify**
1/2 C whole wheat flour
1 C. soda water
2 C water
Sift the flour, add the soda water and regular water. Stir. You should have a thin batter.
Heat a griddle or wide pan with some vegetable oil until it's hot enough that a drop of water dances on it.
**I did this, and my first try came out crispy, like a fried pancake. After that attempt, I used only a papertowel with minimal oil**
Pour a ladle (amount should be adjusted for the size of your pan) of batter in the center and swirl it around. You may need to "push" the batter out with the back of a spoon. It should make a thin crepe-like layer.
Cook over fairly high heat. The top will bubble as it sets. If I think the bottom will brown too much but the top isn't setting, I put a lid on the pan for 5-10 seconds to trap the heat to help the top set. I use a thin metal spatula to loosen it from the pan and then slide it out on to a platter.
Roll the injera cigar-like and set aside. Wipe the pan with a paper towel with some oil on it and start the next one.
If your injera is sticking to the pan too much, it's possible that your griddle is not hot enough.
**This recipe only makes enough for 2 people, I think I did about 4 times this and we had more than enough**
(HT: Apryl)Labels: African Food, Ethiopian Food
¶ 2/19/2008 07:58:00 AM 0 Comments
4c ups plus all-purpose flour
2 Tbsp sugar, plus additional for sprinkling
2 Tbsp baking powder
2 tsp salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup mini chocolate chips
1 egg beaten with 2 tablespoons water or milk for egg wash
Preaheat the oven to 400 degrees.
Labels: bread, brunch, chocolate chips, Sunday food
¶ 2/19/2008 07:51:00 AM 0 Comments
