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Ethiopian eats. With homemade injera.

calikingcaliking Posts: 11,968
edited January 14 in EggHead Forum
Somewhat off the beaten path.

We had a hankering for Ethiopian food a while ago, but ended up going out for something else that night. The bug stuck with me, and a plan was afoot. 

Started by making  what seem to be 2 of the pillars of Ethiopian cooking, berbere (coriander, cumin, pepper, fenugreek, cinnamon, paprika, cloves, allspice, nutmeg, ginger, cardamom) and nit’r kibbe (basically spiced ghee):


For the doro wat, rubbed  chix quarters with berbere, then  smoked with apple pellets in the smoker tray. Plan was to pick up some smoke flavor before adding them to the stew base: 



The start of the tikil gomen: 


The injera was the trickiest part. Spent about a week experimenting with different recipes for the batter, before figuring out what I wanted to do. I wanted to try and stay true to traditional methods, so I started the levain with teff and sourdough starter.



 Fermented for a few days, then added self-rising flour, since  I needed the baking powder to get good “eyes” in the injera. 



Plated shot doesn’t look like much, since I was hungry and running out of steam. From 12 o’clock- tikil gomen (cabbage and carrots, with turmeric, nit’r kibbe and stuff); misr wat (lentils); injera, doro wat (chicken stew); and what I call “greens wat” (collard greens, mustard greens, beet greens, and beets with ras el hanout. Since everything else had berbere in it).



Everything was spot on! The doro wot had wonderful smoke flavor, and I  was particularly pleased with how the injera turned out. Took some time to plan and execute, but definitely worth the effort. Some of these are going to end up in the regular rotation. 

Thanks for looking :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

Comments

  • calikingcaliking Posts: 11,968
    And I wish I knew how to upload smaller pics from my phone...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Ozzie_IsaacOzzie_Isaac Posts: 9,186
    Freakin amazing!!  What a great cook and process.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • LegumeLegume Posts: 9,161
    Fantastic Man, fantastic.
    Austin, TX
  • nolaeggheadnolaegghead Posts: 29,075
    Awesome.   I tried injera a while back, bought teff, turned out horrible.  Once the shame in that failure wears off I intend to try again.

    Looks like you had a perfect confluence of conditions.  

    I have joked in the past that eating Ethiopian food is good practice for owning pets that have "accidents".  Some here will get this.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • calikingcaliking Posts: 11,968
    Awesome.   I tried injera a while back, bought teff, turned out horrible.  Once the shame in that failure wears off I intend to try again.

    Looks like you had a perfect confluence of conditions.  

    I have joked in the past that eating Ethiopian food is good practice for owning pets that have "accidents".  Some here will get this.
    Now that's funny!

    True story - Sunday was "cutlery day" in our house growing up. We always ate with our hands at home (still do on most days), but my folks figured we shouldn't look like "savages" in public. Hence, the need for practice :)

    And I've got the injera thing down pat now. Spent a week (or more) up to my eyeballs in different iterations of injera  batter, but now I can bang them out with my eyes closed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • nolaeggheadnolaegghead Posts: 29,075
    edited January 14
    As i will inevitably try injera again, I might have to go solo just to get the feel of the game, and if (and when) it doesn't meet my overly high expectations, pick your brain for tips.

    Not many Ethiopians in NOLA, and I know none.  Probably be a different story if I lived in DC.

    (sidebar)
    My brother got a new girlfriend and he was telling Bridget she drinks coffee black, but he drinks his with cream.   Furthermore, he said, she insists he pour the cream into a "creamer" to dispense into the coffee.  Because, he said (she said), "we are not savages".  

    Bridget relayed this to me, and my response was: "what the hell is wrong with pouring it right out of the damn container and what is wrong with being a savage?".

    That said, I understand the "public" thing, and, not that I agree personally with it, keeping up appearances is important.  But put me in a closed room with sauced BBQ and I'll look like a crime victim whilst burping when I'm done.


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bgebrentbgebrent Posts: 17,905
    Amazing cook dude!  Great documentation.  Outstanding all around. 
    Sandy Springs & Dawsonville Ga
  • Well freakin done. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Photo EggPhoto Egg Posts: 8,632
    caliking said:
    Somewhat off the beaten path.

    We had a hankering for Ethiopian food a while ago, but ended up going out for something else that night. The bug stuck with me, and a plan was afoot. 

    Started by making  what seem to be 2 of the pillars of Ethiopian cooking, berbere (coriander, cumin, pepper, fenugreek, cinnamon, paprika, cloves, allspice, nutmeg, ginger, cardamom) and nit’r kibbe (basically spiced ghee):


    For the doro wat, rubbed  chix quarters with berbere, then  smoked with apple pellets in the smoker tray. Plan was to pick up some smoke flavor before adding them to the stew base: 



    The start of the tikil gomen: 


    The injera was the trickiest part. Spent about a week experimenting with different recipes for the batter, before figuring out what I wanted to do. I wanted to try and stay true to traditional methods, so I started the levain with teff and sourdough starter.



     Fermented for a few days, then added self-rising flour, since  I needed the baking powder to get good “eyes” in the injera. 



    Plated shot doesn’t look like much, since I was hungry and running out of steam. From 12 o’clock- tikil gomen (cabbage and carrots, with turmeric, nit’r kibbe and stuff); misr wat (lentils); injera, doro wat (chicken stew); and what I call “greens wat” (collard greens, mustard greens, beet greens, and beets with ras el hanout. Since everything else had berbere in it).



    Everything was spot on! The doro wot had wonderful smoke flavor, and I  was particularly pleased with how the injera turned out. Took some time to plan and execute, but definitely worth the effort. Some of these are going to end up in the regular rotation. 

    Thanks for looking :)
    It's like we are cooking on a different dimension. I know you work hard at it but some people just have a gift.
    Thank you,
    Darian

    Galveston Texas
  • thetrimthetrim Posts: 7,434
    I would pour bourbon slushies directly from a bag into your mouth after seeing this!

    Great cook!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • alaskanassasinalaskanassasin Posts: 1,136
     Wow that looks amazing! Thank you for sharing, it sounds like all your hard work paid off!
    South of Columbus, Ohio.
  • calikingcaliking Posts: 11,968
    Photo Egg said:
    It's like we are cooking on a different dimension. I know you work hard at it but some people just have a gift.
    Aw thanks, Darian :) I just enjoy tinkering with recipes for stuff that I enjoy eating. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,968
     Wow that looks amazing! Thank you for sharing, it sounds like all your hard work paid off!
    It did indeed. We really enjoyed this meal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,968
    As i will inevitably try injera again, I might have to go solo just to get the feel of the game, and if (and when) it doesn't meet my overly high expectations, pick your brain for tips.

    Not many Ethiopians in NOLA, and I know none.  Probably be a different story if I lived in DC.

    (sidebar)
    My brother got a new girlfriend and he was telling Bridget she drinks coffee black, but he drinks his with cream.   Furthermore, he said, she insists he pour the cream into a "creamer" to dispense into the coffee.  Because, he said (she said), "we are not savages".  

    Bridget relayed this to me, and my response was: "what the hell is wrong with pouring it right out of the damn container and what is wrong with being a savage?".

    That said, I understand the "public" thing, and, not that I agree personally with it, keeping up appearances is important.  But put me in a closed room with sauced BBQ and I'll look like a crime victim whilst burping when I'm done.


     Only after marriage was I  informed that the general populace did not drink juice straight from the carton :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CPARKTXCPARKTX Posts: 1,956
    Wow that looks amazing!!  Fantastic cook.  I love Ethiopian food but have only eaten it at restaurants.  Well done.
    LBGE & SBGE.  Central Texas.  
  • calikingcaliking Posts: 11,968
    CPARKTX said:
    Wow that looks amazing!!  Fantastic cook.  I love Ethiopian food but have only eaten it at restaurants.  Well done.
    This is almost certainly in your wheelhouse. Each item is relatively easy to cook, but I made them over a few days since there were 4. Plus, the flavors meld together wonderfully if you cook at least a day before you eat. Especially for the doro wat (chicken). The injera will be much easier the next time, since I worked out the kinks. 

    I used most of the berbere I made, and figured out that it's something I need to have handy now. The berbere and nit'r kibbe (ghee) will keep in the fridge for some time, so I recommend making a double batch of both. You'll thank me later !

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EoinEoin Posts: 2,168
    Injera looks like a Staffordshire oatcake, made from oat flour and only in a small area of North Staffordshire around Stoke on Trent. What kind of grain is Teff? The oat batter is really hard to work with / get right.



    African food is reasonably well represented here, I can get Berbere in the supermarket!



    Will have a go at Ethiopian soon!
  • blind99blind99 Posts: 4,361
    mighty fine work there!!  i'm so danged hungry now...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • nolaeggheadnolaegghead Posts: 29,075
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • calikingcaliking Posts: 11,968
    Eoin said:
    Injera looks like a Staffordshire oatcake, made from oat flour and only in a small area of North Staffordshire around Stoke on Trent. What kind of grain is Teff? The oat batter is really hard to work with / get right.

    nola beat me to providing a link re: teff.

    I'm not familiar with oatcakes, or with using oatmeal flour, but teff flour was surprisingly easy to work with. You can ferment at room temperature for 1-3 days at room temp (depending on how sour/tangy you want the injera to be), without it getting weird. Probably because its gluten-free. The consistency of the batter is important, but flour 1 cup + water 1 cup was just about right. I used teff:self-rising flour 1:1, but will add more teff next time. 

    As for berbere, dry roasted and ground fresh at home is always mo bettah ! It seems there is some commonality between Indian and Ethiopian cooking, so I already had the ingredients I needed to make the spice mix. Plus, I wanted to tone the heat down for my 4yo. My mistake was not making enough of it, because I can think of many other uses for it now. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • smbishopsmbishop Posts: 2,111
    Wow!!!!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • WeberWhoWeberWho Posts: 6,903
    That looks amazing Cali! Wow!
  • smokingalsmokingal Posts: 232
    What a wonderful looking meal!  Nice work.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • Very, very cool. Looks great! Would love to reproduce this, but it looks quite labour-intensive. 

    Had my first exposure to Ethiopian cuisine at Toukoul, in Brussels last year. Was very much a fan!
  • WhiteyQWhiteyQ Posts: 21
    OUTSTANDING!  Going ethnic on the Egg is my next move. Thanks for the inspiration and excellent details/pics.
  • calikingcaliking Posts: 11,968
    Very, very cool. Looks great! Would love to reproduce this, but it looks quite labour-intensive. 

    Had my first exposure to Ethiopian cuisine at Toukoul, in Brussels last year. Was very much a fan!
    Thanks. 

    It did  take some effort to put together for the first time, but shouldn’t take as much the next time. I also could have done with fewer items, but I was on a roll :)

    The veg items cooked pretty quickly (30mins or less). Chicken took a little longer because of the added smoking step. The injera is dialed in now, so will be a much smoother process going forward. 

    There are  tons of recipes available online, so go ahead and dive in!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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