Heart and Food

Passport & Plate - Genaye

Ethiopia | Thursday, January 30, 2014 | 7 photos

Ingredients
Churro
Serves 4-5
Eat only if you want to fill your belly fully with flavor

3 yellow onions -finely chopped
Vegetable oil for simmering
1 bulb of garlic- minced
Water- grab a pitcher and add according to directions below
3 tomatoes- peeled and crushed (canned if you run out of time)
Salt - pinch
Churro powder- 2 cups or a couple handfuls
Add hot pepper if you're into spicy

Injera
teff flour- a quarter cup
flour- almost a cup
water-full cup
salt- salt
vegetable oil

 

How to prepare this recipe
Churro-ethiopian

Fine chop onions
Place over charcoal on simmering heat
Add oil after 5 min
Add garlic
Water-simmer
Add crushed tomato
Simmer
Add salt
Add water
Simmer
Add water so its covered but not full
Place lid let simmer
Add churro powder
Add water
Stir continuously
Place lid until it boils
*Add water until it boils
Add hot pepper if preferred
Take off heat
Will have the look and texture of thick chili

Injera
1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
2. Slowly add the water, stirring to avoid lumps.
3. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. *If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast.
4.Stir in the salt.
5.Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
6.Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a pancake. It will rise slightly when it heats.
7.Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

This Ethiopian pancake is served best with a handful of churro and good conversation.

Do enjoy!

 

The story behind this recipe

Ethiopia is full and bright and everything in between.
I visited there about 5 months ago as part of my world trip culinary adventure. The food is unlike anything I've ever tasted. I'm too serious right now. The mouth watering flavors are no joke. I was welcomed by my dear friend who actually sent me a link to your website. In her honor, I'm using her recipe as well as her name. Genaye. Beautiful name, daring soul. The people of Ethiopia, reflect the food. Communal bold and simple. Communal in the sense where everyone smiles from their gut in Ethiopia. It's such a safe feeling when your greeted with genuine smiles. (See photos and you'll believe it too). Genayes mother was in her late 60s and had raised 5 children of her own and when they had grown, her and her husband adopted 6 more. Every morning she makes her injera and gave me the pleasure of making it with her. Yes, the recipe is simple. I must say, there is beauty in simplicity. Make this recipe and you'll again you will believe it too. After making the injera, she took the onions to "the onion lady" in our neighborhood. She is known as that because of this cool machine that chops onions quickly. No more crying over onions with this baby! Then the churro making began, she had me wear a shower cap so the onion smell didn't get in my hair. Kodak moment indeed. I stirred with a stick and let the flavors endulge my senses. She laughed at my silly grin and woke me up from my day dream with "stir you silly girl". We served it for lunch, gave thanks to The Lord and used our hands to invigorate our 5 senses. Eat with your hands. Respect the food. Enjoy the blessing of simplicity and in everything give thanks.