|photo from Healthy Green Kitchen.com|
That day in the sticky hot restaurant where Mir and I were the only ones silly enough to eat spicy hot food on a warm summer day I fell in love with Ethiopian food. Tonight, I'm going to attempt to make it. I found this recipe for injera, the sour spongy bread that does double duty as both plate and utensil, and hoped that today would yield "grassy" smelling bubbling yeast. Instead I held gagged violently at the smell and purple-blue mold that was growing on my starter. I did a quick Google search and found this quick injera recipe that I'll be using tonight. I'm subbing out the glutenous flours for teff, which is the traditional flour used, and buckwheat.
I'll be making a tofu Doro Wat, Gomen, Misr Wat and Alecha Wat using recipes from Healthy Green Kitchen, Navy Blue Kitchen, and my own obsession with making curries. I hope to take another stab at authentic injera in the future. Pictures and recipes to follow.