How is the Ethiopian food Injera prepared
1."INJERA": In a BIG !!!!!!!!!! Mix the yeast with the water in a bowl. Add the teff flour and salt and prepare a smooth dough. The mixture has to ferment for 1-2 days at room temperature.
2.24 hours before cooking: soak the beans in water. Cut the chicken breast into fine strips and mix well with the garlic paste and the Africa Style. Put the meat in a cool place.
3.On the day the "injera" is eaten: "WOT" WITH CHICKEN: Cut the carrots into fine sticks and the leek into fine rings. Fry the chicken breast in the oil in a saucepan, add the carrots and leeks and fry with them. Deglaze with the chicken stock and cook over low heat with (pot with lid). Add coarsely ground peanuts. Season if necessary. Thicken with cornstarch. The "Wot" must not be liquid. Any type of meat can be used for cooking.
4."WOT" WITH BLACK BEANS: cook the beans in the soaking water, drain, collect the water. Dice the onion and mango. Steam the onions in the oil until glazed. Add the mango, beans and 100ml of boiled bean water and steam with the lid closed until the mango crumbles until soft. Season with the curry paste and balsamic vinegar syrup and a little salt. Thicken with cornstarch. The "Wot" must not be liquid. It can be cooked with any vegetable with legumes as the basis.
5.THE "INJERA": stir the dough once. Heat a coated pan. Put a ladle of the dough (without oil !!!) in the pan, cover immediately and let it set, do not turn !!! Keep warm in the oven and place a lightly oiled piece of aluminum foil between each injera. INFO: The Ethiopian original injera is mixed 2-3 days before baking in order to properly acidify.
6.INFORMATION: And how should it be eaten ?: "Injera" is eaten by hand. The "injera" replaces both the plate and the cutlery. You put the "Wot" on the "Injera". Then just tear off a small part of the flatbread, grab a piece of the meat or vegetable side dish and put it in your mouth. The dear Hans-Jürgen has already announced that he can only eat it with a knife and fork. While eating on his plate, it always looks like a bomb has hit.
7.INFORMATION: "Teff" (Eragrostis tef): A type of millet, a grain from the sweet grass family. It is an annual herbaceous plant also called dwarf millet. "Teff" is a very old Ethiopian cultural grain that was already cultivated in ancient Egypt. While teff has been forgotten in other countries, it has been cultivated continuously in Ethiopia until today and is one of the most important staple foods there. But don't worry, we won't eat it away from them. "Teff" has been successfully grown from new varieties in the Netherlands for a number of years. "Teff" has also been cultivated in Germany for some time. "Teff" has a high iron and calcium content and does not contain gluten. It can be used to bake bread and cakes as well as to prepare pastries.
8.SO, AND HOW DID I ARRIVE: I saw something on TV about "Ethiopia culinary". Was interesting! Then I tormented the internet a bit. Next, Hans-Jürgen asked if he would like to eat that one day. The whole thing researched with the thoroughness of a specialist lecturer for nursing professions (so I can't help it if it's a bit "schoolmasterly") and you have to read it all through now. I had fun, hopefully you a little too.
9.EXPERIENCE AND THEREFORE MY CHANGES: Teff is very fine and has the consistency of thin plaster of paris, but can be mixed without lumps. In the original, the dough should stand with the yeast for 2-3 days. Then the yeast is gone! The next time (yes, there will be a next time, the Hans-Jürgen indicator is at full points) I will replace 100g Teff with 100g wholemeal spelled flour. With the spelled flour I will set the yeast on the baking day and then stir the whole thing into the teff mixture and bake it after the 2nd rise. The "no oil" is very important. It doesn't work with, I've tried it.
10.MY VERY PERSONAL THING: I didn't eat the bread. But I knew that before the preparation. I don't like leavened bread. Against the taste, although everything else is sweet / sour; I do not arrive. All types of bread with yeast (especially potato bread), Nan, Paratha, Chapati and each "are you ready for a piece of Sweden", toast and rusks, MINE! The exception is Pumpernickel, but that's about it. The sour smell when baking finally led to the fact that I only ate beans and chicken (it was very tasty). BUT AS I said: I DON'T EAT BREAD WITH SOURDOUGH !!!!!
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