What you see pictured is our (meaning, Geoff's) first ever attempt at making Ethiopian food (with the help of The Recipe of Love: An Ethiopian Cookbook by Aster Ketsela Belayneh) - we tried split pea, cabbage/carrot/potatoe, and meat dishes (ran out of time to do up a kale recipe, but will try it another time). We cheated with the injera - using a recipe I found at rowanfamilytree.wordpress.com (January 13, 2008) - finding this recipe was my contribution to the process! The use of a cheater recipe is partly because the whole Ethiopian cooking adventure was kind of spontaneous, and we didn't have the ingredients or time available to make our very own fermented and more authentic version (for sure, that's a goal for another time).
So...we are pretty pleased with the outcome (I dare say I was pleasantly surprised that things turned out as well as they did). The look and texture were completely consistent with the real thing, and the flavours were all quite pleasing. The cheater injera had good texture, although the first few turned out a bit thick. Now that we are used to the sourness of the authentic stuff, we missed that, although this particular recipe is likely a good way to introduce Ethiopian food to those who may be a bit apprehensive or conservative in their tastes.
We plan to try freezing a few of the leftovers to see how that works, and if it does, will make larger batches in future since it's a bit time-intensive to make up a number of dishes all at once (Geoff worked on this over two evenings) - cooking up multiple dishes also uses quite a few pots and bowls!
I am very glad that my frequent cravings for Ethiopian can now be satisfied both at home and at our local Ethiopian restaurants - options, options. So lovely. Just wanted to share our experience - and encouraged you to give it a whirl if you haven't yet!
3 comments:
Looks Great! Way better than my first attempt. I am always to scared to try to make Injera but perhaps I will give it a try now.
Mmm, yum! We also made Ethiopian food this weekend... delicious. But, as you say, SO labour intensive, since you have to start with making the Nit'er Kibbeh and the berbere, and THEN actually dice fifty onions before you can even begin. But it's so worth it!
I've found that the wats freeze very well. I have lived to regret freezing Ayib (the cheese - should have been obvious but I did it anyway) and Yetaklete Kilkil (the one with potatoes, carrots & green beans). But Mesir Wat, Doro Wat, Kik Alicha, Shiro Wat -- all those freeze up beautifully. :)
So glad it worked for you!!!!
Well, SOON we will have our "how to" video to make really propoer injera as the fundraiser for vulnerable Children Soceity... AND it will have more recipes, too!
You'll have to check it out :-)
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