Ethiopian Food (Potato, Carrot, and Cabbage Stew with Injera)

Ingredients:

Injera:
1 1/2 cups teff flour
2 cups water
check this link to avoid mistakes I made: http://chefinyou.com/2010/02/ethiopian-injera-recipe/


Stew:

1 onion chopped
1/2 large or 1 small head of cabbage coursely chopped
3 carrots coursely chopped
3 potatoes coursely chopped
6 cloves of garlic crushed
1 Tbsp oil
1 tsp turmeric
1 tsp ginger
salt and pepper to taste
2 cups water

Category:

Howto & Style

Tags:

• Ethiopian
• Food
• Potate
• Carrot
• Cabbage
• Stew
• Injera
• Bread
• Gluten
• Dairy
• Free
• Teff
• Flour

[lamrof]

yaaaaaaaaaaaaaaaaahooooooooooo­o, your injera is a big fail. You need yeast and self rising. 

[lamrof]

I would put the carrots first until they caramelize on the surface. I don't put potatoes. The doneness issue with potatoes is a pain. 

[lamrof]

@ronandetta You don't eat Ethiopian food with forks. Its an explicit violation of one of the table manners. No seriously you don't.

[jwipe]

@420xp maybe, but the real trick is a longer fermentation process and using a lid to steam it at the end

[AKVR19]

It looks so delicious!

[TheFoodTour]

HAHAHAHahahahahaaaaaaahahahaaa­aaa~

Cute and funny~

[ronandetta]

WELL JERRY GET YOURSELF A FORK .. HAHA.. I WOULD EAT IT WITH A FORK MYSELF..THAT LOOKED LIKE A GOOD VEGGIE STEW .. I LOVE STEWS AND SOUPS.. I WOULD MAKE THE STEW,, BUT DOUTH IF I WOULD MAKE THE BREAD PART.. YOU ALWAYS DO SUCH A GOOD JOB..