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 GeoAlaska: Theatre & Film
: days 'til the year 2005! Work!
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russian
& ethiopian The food of Ethiopia is quite distinct from other forms of African cooking, although it makes use of many of the same ingredients. An important feature of Ethiopian cooking is the spice mix known as Berbere. There are several recipes available to adapt berbere to North American cooking, and one is given below.
[ Russian recipes are not posted; mostly Ethiopian with links... ]
Flat Bread (Ethiopia) [serves 6 to 8
Injera - In Ethiopia, these are usually made of the grain teff, a relative of the millet family and one of the earliest cultivated grains in the world. This is an adaptation for North American kitchens.4 cups self-rising flour 1 teaspoon baking powder
1 cup whole wheat flour 2 cups club soda
Combine flours and baking powder in a bowl. Add club soda, plus about 4 cups of water. Mix into a smooth, fairly thin batter Heat a large non-stick skillet. When a drop of water bounces off the pan’s surface, dip enough batter from the bowl to cover the bottom of the hot skillet, and pour it quickly, all at once. Swirl the pan so the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked on one side only, and not browned. If your first try is too pasty and undercooked, cook it a little longer or make it a little thinner. Be careful not to cook them too long or you will end up with crisp breads.
Stack the injera one on top of the other as you cook, covering with a clean tea cloth to prevent their drying out. To serve, lay them on a platter in overlapping concentric circles, beginning with the inside and moving outwards until edges of the outer ring fall over the edge.
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