The World Eats Here by John Wang && Storm Garner

Author:John Wang && Storm Garner
Language: eng
Format: epub
Publisher: The Experiment
Published: 2020-07-15T00:00:00+00:00

1. To make the injera, combine 1 cup (165 g) of the teff flour with the yeast and yogurt in a bowl, cover with a light towel or paper towel, and let rest at room temperature for 3 or 4 days, until it rises and the yeast bubbles. (This starter is the most crucial part of making injera. If the yeast is not active, the injera will not come out right.)

2. Combine the self-rising flour with 1 cup (200 g) of the starter and the remaining 2 cups (330 g) teff flour. Add some water, up to 4 cups (960 ml), and mix well until the desired consistency is reached: If you like thick injera, add less water; if you like thin injera, add more. Cover with a paper towel and let rest at room temperature for 12 hours, or until it begins to bubble.

3. Heat a skillet (with a lid) over medium heat, to about 320°F (160°C). The size of the injera will depend on the size of the skillet. Pour some batter into the skillet as you would for a pancake. Cover and cook for 2 or 3 minutes, until the edges start to lift up off the pan surface. Remove and let cool. The cooked injera should have many holes or air pockets and taste like sourdough; if it does not, stop cooking and let the batter sit for longer before trying again.

4. Continue cooking, stacking the injera on top of each other, and let cool. If using immediately, serve when cool enough to handle. If storing them, wrap in plastic wrap to prevent drying out and keep in the refrigerator or freezer. Put them in the microwave or oven to reheat.

5. To make the misir wot, heat the puréed onion in a medium pot over medium-low heat. Let the onion sweat out all the water until the onions are golden, 20 to 30 minutes.

6. Pour in the oil and garlic and cook for 5 to 10 minutes, allowing the garlic to cook. Add the ginger, turmeric, and tomato paste and mix well. Add a splash of water so the bottom doesn’t burn. Cook until the flavors have married, about 10 minutes.

7. Add the berbere, salt, pepper, and a splash of water to prevent the berbere from sticking to the pan, and cook for about 5 minutes while stirring to mix. Be careful not to burn the berbere. Add 7½ cups (1.8 L) water to the pot, cover, and bring to a boil.

8. Meanwhile, rinse the lentils with cold water to remove any dirt.

9. Once the stew is boiling, add the cardamom to the pot and mix well. Add the lentils and cook until softened, about 7 minutes. Turn off the heat, cover the pot, and let rest for at least 20 minutes, allowing the residual heat and steam to finish cooking the lentils.

10. Plate the injera and spoon the lentils over it to serve.

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