Where can I look for appealing information about learn to make injera using teff?”
Injera General Description Handling/Eating Instruction Injera – Googlism Injera Recipe Teff Teff Teff – Googlism Teff farmers in US Injera is the Ethiopian staple bread (staple = a principal dietary item, such as flour, rice, or corn) its thin crepe like flat bread that the dishes such as Wots, Tibs and Fitfit are served on. To eat the dishes pieces of injera are torn off and used to scoop up mouthful. Injera is unique to Ethiopia, from its distinct taste and main ingredient the Teff cereal. Teff is the tiniest cereal and used as a staple food only in Ethiopia (in other parts of the world its associated with common grass). Teff is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. Injera preparation usually takes two to three days, the teff is milled into powder then mixed in water along yeast and small quantity of flowers. This mix is set aside at room temperature for 2 days so it ferments and rais
This recipe for traditional tef injera is from the cookbook The Splendid Grain by Rebecca Wood, but is almost identical to the tef injera recipe in the authentic Ethiopian cookbook I checked out of the library. Wood also has a quick injera that’s made using sourdough starter, but I haven’t tried it. Wood explains about injera: “The national food of Ethiopia, this large flatbread is used as a plate with other foods placed on top. Another injera is served on the side and torn into pieces to scoop up the food. The bread is served cold accompanied with spicy-hot bean, vegetable and meat dishes.” Instructions Combine 2 cups tef flour, 3 cups of filtered water, and 1 tsp. yeast in a 2-quart ceramic or glass bowl. (Wood says if you’re grinding your flour fresh then you can omit the yeast since Tef’s symbiotic yeast provides leavening. ) Cover with a bamboo sushi mat or a clean cloth. Leave out on the counter for 2 days in a warm kitchen or 3 days in a cool kitchen, or until the sponge has a s
Ethiopian Injera Injera is not only a kind of bread—it’s also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. M
You need to start with a good strong starter. Click here if you don’t know how to make a starter. All of the information contained in this post regarding making your starter is good, accurate information. There are also lots of ways to get a starter going that are quicker (and less smelly) than this method which relies on wild yeast found in the air. You can use a commercial yeast. Or you can even buy a starter from some bakeries. Since I haven’t done it these other ways, I don’t know how it works. But there is a wealth of information about sourdough starters on the internet. If you are using the “wild yeast” method, you’ll need to give your starter at least 2 weeks to build up it’s strength. The good news is that once you have a strong starter, as long as you take good care of it, you’ll never have to make another one. 2. If your starter (lit in Amharic) is made of any grain other than teff, you’ll need to convert it to a teff starter first. This only takes 2 feedings prior to actuall
