she feels helpless or is swallowing the taste of failure
About Ethiopian Injera
I am a mother,
Who would like to see her
daughter growing up healthy
and happy
Who would like to see her other
family members healthy and
happy
Who would like to see all the
people living in a peaceful and
harmonious world
1st Injera is made with teff, round grain that
flourishes in the highlands of Ethiopia. While
teff is very nutritious, it contains practically
no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A
short period of fermentation gives it an airy,
bubbly texture, and also a slightly sour taste.
2nd Mix ground teff with cups of water and let
stand in a bowl covered with a dish towel, at
room temperature, until it bubbles and has
turned sour. This may take as long as 3 days.
That fermenting mixture should be the consistency of pancake batter which is (exactly what
it is), but not as thick as a traditional pancake.
It will rise slightly when it heats.
3rd Lightly oil your largest skillet. Heat over
medium-high heat. Then proceed as you would
with a normal pancake or crepe.
4th Cook briefly until holes form in the injera
and the edges lift from the pan. Remove and
let cool.
5th This spongy, sour flatbread is used to
scoop up meat and vegetable stews. Injera
also lines the tray on which the stews are
served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten,
the meal is finally over. This is the way to eat
and make traditional Ethiopian injera.
Teacher: Christopher Ladd
Vocabulary Afternoon
Spring 2009
By Almaz Mekonnen
Teacher: Christopher Ladd
Vocabulary Class Afternoon
Fall 2009
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