Ethiopian yellow split peas 1 cup dried yellow split peas cup coconut oil 2 small to medium yellow onions, chopped 2 cloves garlic, pureed 1 and tbsp fresh ginger, pureed 2 tsp turmeric 3 cups water 1 tsp salt
Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive. Injera is a flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture.
Injera, a spongy sourdough flatbread, is perhaps the most important food item in Ethiopian cuisine. Injera serves not only as a kind of bread, but also as an eating utensil.
Teff Injera Bread with Carrot-Ginger Chutney
Teff Injera Bread with Carrot-Ginger Chutney | A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.