Injera Pancakes with Spicy Ethiopian Stew
A twist on traditional injera, these pancakes are served with a spicy ethiopian stew. The roasted cornmeal adds a unique texture and flavor to this dish.
Ingredients
- ●1 cup roasted cornmeal
- ●1 cup dabo (injera flour)
- ●1 cup water
- ●2 eggsbeaten
- ●1 tsp spices (cumin, coriander, turmeric, paprika)mixed
- ●1 lb chicken breastboneless, skinless
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 medium tomatodiced
- ●1/2 tsp red pepper flakes
Instructions
- 1
In a large bowl, whisk together cornmeal, dabo, and spices.
- 2
Add water and mix until a smooth batter forms. Add beaten eggs and mix well.
- 3
Heat a non-stick pan or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the pan.
- 4
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 5
Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- 6
In a separate pan, heat oil over medium heat. Add chopped onion and cook until translucent.
- 7
Add minced garlic and cook for 1 minute, until fragrant.
- 8
Add diced tomato and cook for 2-3 minutes, until the tomato starts to break down.
- 9
Add chicken breast and cook until browned on all sides and cooked through.
- 10
Add red pepper flakes and stir to combine.
- 11
Serve the spicy stew over the injera pancakes.