Teff Injera with Veg

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the teff flour and water in a large bowl, whisking until smooth. Cover the bowl with a clean cloth and let it ferment at room temperature for 24-48 hours, or until bubbly and slightly sour-smelling.

   Tip van de kok: The fermentation time can vary depending on room temperature; warmer conditions speed up the process.

2. 2

   After fermentation, stir the baking powder and salt into the teff batter. The consistency should be like thin pancake batter; add a little more water if it's too thick.

   Ongeveer 5 min

   Tip van de kok: The final batter should be thin enough to spread easily but not watery.

3. 3

   Heat a non-stick pan or griddle over medium heat. Pour a ladleful of injera batter onto the hot pan, tilting to spread it evenly into a thin, round crepe.

   Tip van de kok: Do not flip the injera. It cooks only on one side.

4. 4

   Cook the injera until small holes (called 'eyes') appear on the surface and the edges begin to curl up, about 2-3 minutes. The surface should be dry to the touch.

   Ongeveer 3 min

   Tip van de kok: Adjust heat as needed to prevent burning while ensuring the 'eyes' form.

5. 5

   Remove the injera from the pan and place it on a plate. Cover with a clean cloth to keep it soft and warm. Repeat with the remaining batter until all injera are cooked.

   Ongeveer 30 min

   Tip van de kok: Stacking the injera and covering them helps maintain their pliable texture.

6. 6

   For the vegetable stew, heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes.

   Ongeveer 7 min

7. 7

   Stir in the garlic and ginger, cooking for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

8. 8

   Add the berbere spice blend and tomato paste, stirring constantly for 2-3 minutes to allow the spices to bloom.

   Ongeveer 3 min

   Tip van de kok: Blooming the spices enhances their flavor significantly.

9. 9

   Pour in the vegetable broth, then add the potato and carrot. Bring the mixture to a simmer, then reduce heat, cover, and cook for 15 minutes, or until vegetables begin to soften.

   Ongeveer 15 min

10. 10

    Stir in the green cabbage and kale. Continue to simmer, covered, for another 10-15 minutes, or until all vegetables are tender.

    Ongeveer 15 min

    Tip van de kok: Add a splash more broth if the stew becomes too dry.

11. 11

    Taste and adjust seasoning as needed. Serve the hot vegetable stew alongside the fresh injera, using pieces of injera to scoop up the stew.