Oh, wouldn't that be fun!! Cis, the recipe I have for the Injeera calls for either whole wheat or tef flour, plus, the whole recipe just sounds better than the one on the site I posted. Here's all of the one's I'm going to try.
* Exported from MasterCook *
Injeera
Serving Size : 4
1/2 cup whole wheat flour -- or tef flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs -- beaten
2 cups buttermilk
1 tablespoon oil
Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth.
Pour 2 tablespoons of batter into a hot, lightly greased 6-inch skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. Return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).
Cuisine:
"Ethiopian"
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* Exported from MasterCook *
Siga Wot (Spiced Beef Stew)
Serving Size : 6
3 large onions -- chopped
3 tablespoons corn oil
3 tablespoons Chow (see below)
3 tablespoons tomato paste
1 teaspoon salt -- to taste
2 cups water
1 1/2 pounds beef chuck -- cut into 1/2-inch cubes
CHOW:
1 garlic clove -- sliced
1 teaspoon grated ginger root -- or ground ginger
1/4 teaspoon ground caraway
1/2 teaspoon ground cardamom
1/4 teaspoon ground mustard seed
1/4 teaspoon ground avish -- not found in America
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/3 cup water
1/4 teaspoon fresh hot red chili
1/4 teaspoon paprika
In dry pan over moderate heat, stir fry the onions for 4 minutes to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.
Add the chow and tomato paste and continue to fry. Then add the salt and 1/4 of the water. Stir well. Add the beef cubes and the remaining water. Cover the pan and cook for 45 minutes, or until the beef is tender. There should be a moderate amount of sauce. Serve warm with Injeera.
CHOW: Process everything together into a smooth mixture that will be as thick as toothpaste. Refrigerate with a jar with a tight cover. Use when needed. Makes 1/2 cup.
Cuisine:
"Ethiopian"
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I'm also going to make Jab, a cottage cheese and yogurt mixture that evidently is used as a garnish to the Ijeera or Injera (I'm seeing both spellings...) I think I got the recipe from the website I posted above. If not, I'll post it - it looks good too!
I'm going to make the Injera as large as I can and use it for a tablecloth as mentioned.