Episode 24: Injera
Apr 20, 2021
Written By High Gluttony
Since one of our favorite meals that we’ve consumed together was at an Eritrean restaurant in San Francisco, we decided to try our hand at making the bread that is a center point of the cuisines of Eritrea and Ethiopia. But we found that for a recipe that seems simple, there is a bit of a learning curve to getting this bread right.
The recipe we used comes from Ethiopia, Recipes And Traditions From The Horn of Africa by Yohanis Gebreyesus.
Here are a couple of things to consider:
We couldn’t get the traditional swirl technique down on our first attempt, having to pick up the pan and distribute the batter by tilting it.
The texture of the 24 hour Injera does not really come close to that which you would find in a restaurant, it is stiffer and the flavor is much more mild.
Do not expect to get this right on the first try, Gretchen is looking forward to her 4th or 5th attempts maybe coming closer to what she was hoping to be able to achieve.
Enjoy Repisode 19!
Other Information Sourced From:
On Food And Cooking By Harold McGee