Everything I've learned about Ethiopian cooking, I learned from Kittee. All those recipes are great and I highly recommend the Yemiser Wet. Earth Balance works great for the Niter Kebbeh (clarified spiced 'butter') and lasts a long time in the fridge. If you make your own berbere spice mix from the recipe on the site, it can be used for a while, since you only need about a tablespoon per recipe.
I also have an Ethiopian co-worker who has given me some tips. She says that making injera properly is very tricky and most Ethiopians here buy it at the store. (There are a couple Ethiopian restaurants and grocery stores in my area.) If you are feeling adventurous, you can try this injera recipe. My co-worker tells me this is a fairly typical recipe, although most people will add other spices or ingredients depending on their preference. (Note that this takes a while to prepare -- up to 3 days of fermenting time.) Getting the right thickness is challenging, I hear; I'm told that the proper way to do this is to pour the batter in
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do you have any pointers or good resources, especially for making injera?
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I also have an Ethiopian co-worker who has given me some tips. She says that making injera properly is very tricky and most Ethiopians here buy it at the store. (There are a couple Ethiopian restaurants and grocery stores in my area.) If you are feeling adventurous, you can try this injera recipe. My co-worker tells me this is a fairly typical recipe, although most people will add other spices or ingredients depending on their preference. (Note that this takes a while to prepare -- up to 3 days of fermenting time.) Getting the right thickness is challenging, I hear; I'm told that the proper way to do this is to pour the batter in ( ... )
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