Injera with Spiced Tamarind Sauce
A traditional Ethiopian flatbread served with a sweet and spicy tamarind sauce. Injera is a staple in Ethiopian cuisine, made from teff flour and has a slightly sour taste.
Ingredients
- ●1 cup yeasty injera starteractive and bubbly
- ●2 cups light flourteff flour is traditional, but light flour can be used as a substitute
- ●2 cups water
- ●2 tablespoons tamarind paste
- ●1 teaspoon makham (Ethiopian spices)
- ●1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the yeasty injera starter, light flour, and salt. Mix well.
- 2
Gradually add the water to the bowl and mix until the batter is smooth and free of lumps.
- 3
Cover the bowl with a clean cloth and let it ferment in a warm place for 24-48 hours.
- 4
Preheat a non-stick pan or a traditional injera pan over medium heat.
- 5
Pour a small amount of the batter onto the pan and tilt it to evenly coat the pan.
- 6
Cook the injera for 1-2 minutes on the first side, until the edges start to curl and the surface is dry.
- 7
Flip the injera over and cook for another 30-60 seconds, until the other side is lightly browned.
- 8
Repeat with the remaining batter to make 4-6 injera.
- 9
To make the tamarind sauce, combine the tamarind paste, makham, and 2 tablespoons of water in a small saucepan.
- 10
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes.
- 11
The sauce will thicken as it cooks. Remove from heat and serve with the injera.