I love Phoenix.
There are so many reasons to love this city, but I think that the food is one of the best things about it. Since we’re so close to Mexico, it’s probably not a surprise that our Taco Tuesdays are unmatched. Exploring the food scene has made me more and more curious about the foods commonly found in other cultures. Ethiopian food is really distinctive and unique to most western culinary experiences.
One common staple of Ethiopian diet is Injera. Ethiopians eat it with almost every meal. They commonly use it to scoop up stews or curry, tearing it off to create a spoon. Injera contains teff flour. Teff is the smallest grain in the world and is native to Ethiopia. It’s high in fiber, protein and iron, so it is packed with nutrition.
Many people don’t love the sour taste of injera, so you can always skip the fermenting part of the recipe and just cook it. This method will produce a more traditional bread kind of result.
Making injera makes me feel more connected to those who live and work in our Ethiopian field office.
The best part is imagining all the things you can scoop into it. Soup is a great choice, but even hummus or any kind of dip would be great too.
1 1/2 cups teff flour
2 cups water
1/4 tsp. salt
1 1/2 TB coconut or olive oil
- In a medium-size bowl, stir together teff flour, salt, and water.
- Let sit, covered, for 1 to 3 days. (Optional)
- Heat a heavy skillet over medium heat. Add in oil and swirl it to cover the bottom of the pan. Pour in 1/3 of the batter, or enough to cover the bottom of the pan.
- Cover and let cook until cooked through, about 3 to 5 minutes.
- Cover loosely with a towel until ready to serve.