Time for another Monday cooking update on what’s new in my kitchen. Ok, I haven’t made this yet, it’s for dinner tonight. Cooks Illustrated has been sending me cookbooks that I keep forgetting to decline. This recipe comes from The Best International Recipe. I had to buy fenugreek and teff flour. We’ll see how it is!
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March 3, 2008 at 10:04 pm
Oh, I’m really curious how your injera turned out! I’ve wanted to try making it for a long time, but never gone in search of teff.
March 4, 2008 at 11:46 am
I haven’t had Ethiopian food in a while (a problem unto itself) but the injera tasted roughly right. Its texture and appearance was a little strange – I think the batter felt too thick in the pan, and it didn’t get that nice, even bubbling throughout. The cookbook freely admitted it was a nontraditional preparation, which may have accounted for that.
The chicken stew was a waste of time. Not that you’d be cooking that part, but it was not good enough to justify the time and effort. I won’t be making it again. But assuming I can get recipes for some of the Ethiopian veggie dishes I would definitely keep experimenting with injera. You can get Teff flour in the Bob’s Red Mill brand, in Whole Foods, btw.