Meghan has helped produce an
incredible new cookbook. It is a resource that is invaluable to adoptive families with children from Ethiopia. You will easily be able to make your kids one of their favorite things- Injera.
I was quite intimidated by the idea. I knew there was some fermenting involved, and special pans, and days upon days of preparations. Not so much. Easy, Peasy. Yummy, Delicious. Steven was the main chef, I was the sous chef. It was so easy, I'd be surprised if Meazi isn't making it by herself by the end of the school year.
Last Thursday night, after the kids and I fell asleep, Steven prepared the batter.
He used the
Maskal brand teff, just the brown kind. I believe the recipe calls for a mixture, but he just used the brown. (Remarkably this teff flour belonged to
Chris. He took it from her home after she died).
We tucked it in an open space on our very cluttered counter.
It is supposed to ferment for up to 48 hours, but ours worked longer. I was worried that if we waited too long it would turn into beer or something. Not all would be lost, but still, it was a concern.
On Memorial Day, Steven added the hot water, which you have to do six to eight hours before you want to start making the bread.
Our dear friends came over with their brand new
Injera pan around 4:00 pm. Steven treated the pan with salt.
Doesn't it look yummy?
This pan was fantastic, but Meghan assures me that you absolutely do not need it. A simple frying pan, without a large lip, dedicated solely to Injera making, will work just as well. (But if you were desperately trying to find me the perfect gift for, well, uhm, Father's Day?
This Bethany pan would suffice). We didn't have a lid, so we just used one from another one of Heather's frying pans.
Here we go...
I made Shiro from some powder I had, and the yellow split pea recipe from the Injera cookbook. I did not realize that in addition to easy, detailed, instructions on how to make Injera, the book contained tons of yummy recipes for many of our favorite Ethiopian dishes.
The Injera was great. It was the real deal. The dark teff gives it a richer, stronger, taste in my opinion, and next time we will try a mixture of the light and dark teffs.
It kept comin'. We kept eating. The kids loved it.
There is something incredibly satisfying about making injera for our kids. Meazi kept raving, "I can't believe you made injera!" She'd run out of the kitchen, and then run right back in to rip off another piece. She took the injera with some leftover Shiro in her lunchbox today. Earlier on Monday, she had told me how her family made injera in Ethiopia. She gave me some pointers. We live 15 miles from Little Ethiopia. We are incredibly lucky to have access to injera and other products, but now we know that no matter where we are, we can recreate this incredible gift of food, culture, family- living and departed- and friends.
Here is a
lovely article about Meghan, Mulu, and their book. All proceeds go to building and improving health clinics in Ethiopia. Great idea. Invaluable resource. Delicious injera. Here's the
link again.
Happy Fermenting.
