Injera? Tips? Hints?

[MNBrewer]

I love Ethiopian food and want to make injera to go with it as I explore this cuisine at home. I'm starting out with trying to make injera and wonder if anyone has some tips or hints.

I bought teff flour from a local Ethiopian market and have made a sour culture already. I'm looking for help in how to go from there. Thanks.

[MuseRider]

1. I am responding

because I have tried and failed and I want to know if there is information posted to this! I love injera and Ethiopian food. There is none here.

I hope you get responses Mine was horrible but I did not have teff and that might have been my biggest problem.

[Cracklin Charlie]

2. Don't know if it will help or not...

But I saw an article about injera and teff flour in the food section of today's Kansas City Star. The article also quoted superstar chef Marcus Samuelsson in the article; you might google him for tips. Also included was some guy named Wayne Carlson, founder of the Teff Co.

edit to add:

from the article...recipes available at www.nourishingmeals.com
or: wholegrainscouncil.org

[MNBrewer]

3. cool, thanks

Marcus Samuelsson would know!!!

[Retrograde]

4. Mine weren't pretty, but sure got eaten quickly!

I used Bob's Red Mill Teff: mixed it with water to make a slurry the consistency of a pancake batter, covered it and let it sit. Nothing happened for 2 days, then it started bubbling. Since Mr. Retro is the crepe and pancake specialist in the house, he cooked them like he would crepes: poured a small ladle of the batter into a hot skillet, waited until bubbles started to form on the top, then flipped it and heated it for about 30 seconds on the other side. They came out thicker than ones I've had in restaurants, and kinda weirdly shaped, but they were good. If either of us had an Ethiopian grandmother I'm sure she wouldn't have approved, but they all got eaten, and thought they were good for a first attempt.

Next time I'm thinking of using a teff/whole wheat mixture to see if that will lighten the batter, although I did like the almost chocolaty taste of the all-teff ones.

[Lucinda]

5. Search youtube.com for injera and you will find a few cooks that walk you

through the process. I've seen them using teff and also regular flours. I don't have my links on this computer, but there aren't a lot of people making injera on youtube, so they should be easy to find.

Would love to hear how yours turn out...


Editing to add this link - I've seen several of her recipes that look good to me...

&feature=player_detailpage

http://www.kadiafricanrecipes.com/