Here’s a concise recipe for a popular Eritrean dish called “Injera”:
- 2 cups teff flour (or a mixture of teff and wheat flour)
- 3 cups water
- 1/2 teaspoon salt
- Oil for greasing
- In a large bowl, mix the teff flour, water, and salt together to form a smooth batter. Let it sit at room temperature for 24 to 48 hours to ferment. The batter should become bubbly and slightly sour.
- Heat a non-stick skillet or a large flat pan over medium heat.
- Lightly grease the skillet with oil to prevent the injera from sticking.
- Pour a ladleful of the batter onto the skillet and quickly swirl the pan to spread the batter into a thin, round shape (similar to a pancake).
- Cover the skillet and cook the injera for 1 to 2 minutes, or until the surface is covered in small holes and the edges start to curl up.
- Remove the injera from the skillet and let it cool on a clean cloth or a large plate.
- Repeat the process with the remaining batter, adding oil to the skillet as needed and stacking the cooked injera on top of each other.
- Once all the injera is cooked, let it cool completely before serving.
- Serve the injera as a base for various Eritrean stews and dishes, such as Doro Wat (spicy chicken stew) or Tibs (sauteed meat).
- Tear off pieces of the injera and use them to scoop up the stews or use them as a wrap for the fillings.
Note: Injera is a staple food in Eritrea and is commonly used as both a utensil and a food item. It has a sour taste due to fermentation and is typically enjoyed with a variety of flavorful dishes.