Quick Injera by Cooking Channel. Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for an authentic Ethiopian feast.
Injera - Ethiopian Flatbread with 100% Teff. Notes: Use a good non stick thick bottom pan or seasoned cast iron skillet. I too have a pan that I use only for pancakes or anything that goes straight from hob to oven (for example tarte tatin) No stir fries and other things that require mixing. I will absolutely use it for this recipe.
I love Ethiopia food! - How to Make an Ethiopian Feast, from A Spicy Perspective Okay so it's not authentic, but I wouldn't be able to do that anyway.. Especially in Ecuador... But this is just incase I have an Ethiopian food craving in Ecuador, we can give it a try!!
Ethiopian Sweet Potato Wat ---A wat or wot (what?) is an Ethiopian stew. I first read about Ethiopian cuisine on The Taste Space and I knew I had to try it out for myself. It is spicy, which I love as you might have guessed and...