Quick and easy injera with berbere sauce Posted on 20 May 2020 Injera (a type of flatbread) and berbere are both staples in Ethiopian cuisine. While injera takes days to ferment, we’ve created a ‘cheat’ variation to make it quicker by replacing teff (traditional flour) with a combination of ground polenta and wholewheat flour. Recipes & styling Chiara Turilli Image by Samantha Pinto, styling by Chiara Turilli Serves 4–6 For the injera: 4 cups warm water 1 cup polenta, blended until fine ½ cup wholewheat flour 1T sugar 1T dry yeast 4 cups cake flour 2T baking powder 4t salt ¼ cup brown sugar For the berbere spice mix: 2t coriander seeds 1t fennel seeds 2T dried chilli flakes 2T paprika 1t garlic powder ½t ground cinnamon ½t ground ginger ¼t ground cardamom ¼t allspice 1t salt ½t ground black pepper 1 onion 2 large tomatoes 1 clove garlic 2 bay leaves 3T olive oil 2 fresh mangoes, thinly sliced 1 red onion, thinly sliced 1. For the injera, blend all the ingredients until smooth. 2. Place the batter in a large bowl and cover with a kitchen towel. Let it rise for about 2 hours until bubbles form. 3. Heat a crêpe pan or non-stick pan over medium-high heat. Pour a ladleful of the batter onto the pan spreading from the centre outwards in a circular motion. Cook until it forms little brown spots (no need to flip). 4. Repeat the process until batter is finished. 5. For the berbere spice mix, place the coriander and fennel seeds in a dry pan over medium heat. Toast them until fragrant. Remove from heat and set aside. 6. Once cool, place in a pestle and mortar or coffee grinder and grind into a fine powder. Add chilli flakes and grind again. Stir through the remaining spices, (except the bay leaves). 7. Blend the onion, tomato and garlic until smooth. 8. Add the oil to a pan over low heat and fry 3T of spice mix and bay leaves. Add the tomato mixture and simmer for 10 minutes. 9. To serve, place warm injera on a plate and serve with berbere sauce, mango and onion. *Tip Wrap the injera in wax-proof paper if you want to prepare them in advance. Serve elements separately so everyone can build their own plate. Also see: Burnt butter kitfo and Ethiopian honey bread This article was first published in the March 2020 issue of Getaway magazine. Get this issue → All prices correct at publication, but are subject to change at each establishment’s discretion. Please check with them before booking or buying. Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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