Tour Of Ethiopia For 4 People Recipe

Combine teff flour and warm water in a large mixing bowl. Stir until smooth. Sprinkle yeast over the surface, cover with a kitchen towel, and let sit in a warm place 1–2 hours to start fermentation (bubbles appear).

After initial ferment, stir in salt. If batter looks very thick, add up to 1/2 cup warm water to reach a thin pancake-batter consistency (pourable but slightly viscous).

Cover and let ferment another 6–12 hours at room temperature (or refrigerate overnight). Properly fermented batter will be bubbly and slightly sour-smelling.

Heat a nonstick skillet or crepe pan over medium-high heat. Lightly brush with a little vegetable oil. Pour ~3/4 cup batter into the center and quickly swirl or tilt pan to spread a thin even circle (about 10–11 inches).

Cover the pan with a lid and cook 2–3 minutes until surface is set and tiny holes form; injera is cooked through when top is matte and edges lift. Do not flip. Transfer to a plate and repeat until batter is used (makes ~12 injera to feed 4 as a communal platter). Keep stacked under a clean towel to stay soft.

In a medium pot, heat 3 tablespoons vegetable oil over medium heat. Add 1.5 cups finely chopped onion and sauté until very soft and starting to brown, 8–10 minutes. Stir frequently to avoid burning.

Add minced garlic and grated ginger; cook 1 minute until fragrant. Stir in 2 tablespoons berbere and 2 tablespoons tomato paste; cook 1–2 minutes to bloom the spices, stirring constantly.

Add rinsed red lentils and 4 cups water or vegetable stock. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until lentils are soft and stew has thickened, about 20–25 minutes. Add more water if mixture gets too thick.

Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Taste and adjust berbere or salt to preference. If you prefer a smoother texture, mash lightly with a spoon. Keep warm until serving.

In a saucepan, melt 3 tablespoons niter kibbeh or butter over medium heat. Add 3/4 cup finely chopped onion and cook until translucent, about 5–7 minutes.

Add minced garlic and 1 tablespoon berbere; cook 1 minute. Slowly whisk in 1.5 cups shiro powder and 3 cups water or stock, dissolving lumps as you go so the mixture is smooth.

Bring to a simmer and cook 8–12 minutes, whisking or stirring frequently, until thick and creamy. Add 1 teaspoon salt and adjust spices. If too thick, thin with a few tablespoons of water; if too thin, simmer a bit longer. Keep warm for serving.

Heat 2 tablespoons vegetable oil in a large skillet or shallow pot over medium heat. Add 1 cup sliced onion and cook until soft, 5–7 minutes.

Add minced garlic and turmeric; cook 30 seconds until fragrant. Add diced potatoes, sliced carrots, shredded cabbage, and green beans. Stir to coat with oil and spices.

Pour in 1 cup water or vegetable stock, bring to a simmer, cover, and cook 12–15 minutes until vegetables are tender but not falling apart. Season with 1.5 teaspoons salt, stir, and simmer uncovered 2–3 minutes to reduce liquid if needed. Finish with a squeeze of lemon if desired.

In a large skillet, heat 3 tablespoons niter kibbeh or oil over medium heat. Add 1 cup finely chopped onion and cook until soft and beginning to brown, about 8 minutes.

Add minced garlic and grated ginger; cook 1 minute. Add chopped collard greens (about 6 cups) in batches, stirring to wilt each addition.

Once all greens are in the pan, lower heat to medium-low, cover, and cook 8–12 minutes until tender, stirring occasionally. If the pan gets dry, add 1–2 tablespoons water.

Season with 1.5 teaspoons salt and 1 tablespoon fresh lemon juice. Stir well and keep warm for serving.

In a bowl combine 2 cups diced tomatoes, 3/4 cup thinly sliced red onion, optional sliced green chili, and 1/4 cup chopped cilantro or parsley.

Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and 1/2 teaspoon salt; toss with tomato-onion mixture. Chill briefly or serve at room temperature as a bright garnish for the platter.

To serve for 4, spread several injera on a large communal platter (reserve one injera per person to eat). Arrange warmed Misir Wot, Shiro, Atkilt Alicha, and Gomen in separate mounds on top of the injera. Place the salad to one side.

Guests eat from the communal platter using pieces of injera to scoop stews and salads. Reheat stews gently if needed. Leftovers store covered in the refrigerator 3–4 days.