Tomorrow is our Family Day and I am making Ethiopian food for the first time (hope it turns out!). I am looking forward to adding Ethiopian food to our meal rotation, we all love it, plus it is easy to make vegetarian or vegan.
Tonight we made the injera (a spongy bread made from teff that you eat the food with). Injera is actually a couple day process because it has to ferment, mmmm fermented bread, tasty.
I started the process Saturday morning and didn’t have to do anything else until today. A few of the instructions in the cookbook I have were a little iffy, but I kept going.
Matt helped me cook it because he is the better pancake cooker of us.
The injera turned out for the most part. It is definitely the right consistency and texture. It is a little tangier than what we are used to, don’t know if it is the type of teff we used or the fact that the restaurant we frequent also mixes in wheat.
I am sorry I waited so long to finally try. It really wasn’t all that bad. No it isn’t as good as in Ethiopia or at the restaurant, but it is edible and great for our first try.