Monday, 27 September 2010
If I Do Say So Myself...
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!