Ethiopian Tastes

I was so excited to discover that my latest issue of Cooking Light (Dec 2008) had an article entitled "Ethiopian Tastes."  I wanted to share a few of the recipes found in it with everyone so they can get a sample of Ethiopian cuisine.

The first recipe I wanted to share was for Injera which I have been told is very difficult to make and often the ingredients are nonexistent in areas like the rural Mid-West.  So with that in mind I will be trying this recipe first since it is not a traditional recipe but rather, it is one that has easily found ingredients and a short prep time (no long fermentation period).

Teff Injera Bread with Carrot-Ginger Chutney

A traditional injera batter may ferment for days, but this streamlined version comes together quickly.  Yogurt adds sourness, while the club soda creates bubbles for a lighter batter.  To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.

Chutney:

2 tablespoons olive oil

4 cups (1/2-inch) cubed peeled carrot (4 medium)

3/4 cup finely chopped shallots (about 3 large)

4 garlic cloves, minced

2 (3 x 1/2-inch) julienne-cut strips peeled fresh ginger

2 tablespoons sugar

2 tablespoons honey

1 tablespoon butter

4 cardamom pods, bruised

2 thyme sprigs

2 cups organic vegetable brother

1/2 teaspoon salt

Injera:

9 ounces teff whole-grain flour (about 2 cups)

4.5 ounces all-purpose flour (about 1 cup)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 1/2 cups club soda

3/4 cup plain yogurt

cooking spray

To prepare chutney:

Heat oil in a large nonstick skillet over medium-high heat.  Add carrot, shallots, garlic and ginger to pan.  Reduce heat to low, and cook 10 minutes, stirring occasionally.  Add sugar, honey, butter, cardamom and thyme; cook 1 minute, stirring constantly.  Stir in broth; bring to a boil.  Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates.  Discard thyme sprigs and ginger.  Stir in 1/2 teaspoon salt; cool.

To prepare injera:

Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Combine flours, baking soda and 1 teaspoon salt in a large bowl; stir with a whisk.  Combine club soda and yogurt in a small bowl, stirring with a whisk until smoot.  Add the yogurt mixture to the flour mixture; stir with a whisk until smooth

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds.  Cover the pan; cook an additional 40 seconds or just until set.  Transfer to a plate, and cover with a cloth to keep warm.  Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads.  Serve flatbreads with chutney.  Yield: 14 servings (serving size: 1 flatbread and 2 tablespoons chutney).

Nutritional Information:

Calories 171 (20% from fat); Fat 3.8g (sat 1.1g, mono 1.8g, poly 0.3g); Protein 4.2g; Carbs 30.5g; Fiber 3.8g; Chol 4mg; Iron 2mg; Sodium 520mg; Calc 70mg.

ENJOY!!!