Our First Ethiopian Meal (Recipe)

I am waiting on the arrival of the teff flour I ordered online but I wanted to share my plans for our first Ethiopian meal :)

Ethiopian Injera Bread

Ingredients:

• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil
• a mixing bowl
• a nonstick pan or cast-iron skillet

Directions:

1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2. Slowly add the water, stirring to avoid lumps.

3. Stir in the salt.

4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Ingredients

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

Directions:

1. Chop onions into small fine pieces.
   
2. Heat a shallow deep pan, about 3 to 4 inches deep.
   
3. Add half of the spiced butter.
   
4. Once butter is melted add the chopped onions and cook it until the onion is caramelized.
   
5. Be sure not to burn the onions, keep stirring!
   
6. Add the chili paste to the cooked onions.
   
7. Mix it well by adding a drop of water at a time as needed.
   
8. Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
   
9. Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
   
10. Cut beef into small bite sizes, about ½ inch cubes.
    
11. Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
    
12. Add the remainder of the spiced butter and mix well.
    
13. Let cook of about 5 more minutes.
    
14. Depending on your personal desire, you may add more water to bring it to the consistency you like.
    

I will be sure to post opinions/pictures of our first attempt!  At least I have nearly two years to perfect some Ethiopian dishes before our new child comes home!!