Sunday, January 27, 2008

Ethiopian Stew and Lemony Potatoes

I was craving ethiopian food so I decided to whip up a batch of injera. Injera is made from teff flour which is a super grain. I love the neutral taste of these. You can make them more of a sourdough taste by leaving the batter out for several days but sometimes when I am in a hurry I just make the batter fresh that day and cook them up. They cook in a similar way to crepes. I took the recipe from the book Vegan Lunch Box and you can find her blog here

Next I put together a mixture of water and split yellow peas along with a chopped onion, boiled it all down and got this mushy like mixture. I then finished it off in the crockpot for a few hours to thicken it up.

Putting it all together...I made some lemony potatoes and served the mushy beans over the injera and enjoyed. I love ethiopian food and it has an extra bonus of not having to use cutlery if you do not feel like it.

1 comment:

Holly said...

I'm intrigued by the Injera. They sound great. Yum!