Nikedem Belu! (Eritrean Cuisine Tutorial): Injera/Tayta





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Published on Jun 4, 2012

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Part of a new hade1hade series, "Nikedem Belu!" (Let's Eat!) will be an occasional program of easy tutorials for Eritrean cuisine. This episode features how to make probably the most essential food in Eritrean cuisine: Injera aka Tayta.

Now keep in mind, every person will have their own way of making injera, but this is the way that I was taught, and it works great for me!

What you will need:
-measuring cup
-Mogogo (large pan grill)

- Taff (lovegrass)
- Sigem (Barley)
- Sorghum (Mashela)
- Self-rising flour
- water
- injera-mix starter

Day 1....
STEP 1: Pour your dry ingredients into the bucket.
STEP 2: Mix your dry ingredients together.
STEP 3: Add lukewarm water to your mixture at intervals while you are mixing, until you have a dough. Knead the dough for about 10 minutes until it is not sticky anymore.
STEP 4: Add more water to thin out the mixture
STEP 5: Add the injera-mix starter
STEP 6: Add water to the surface of the mixture without mixing.

Day 2....
STEP 1: pour out the surface water from the bucket into a cup or a bowl.
STEP 2: to thin out the mixture more, use the water you poured out and add it to the mixture at intervals until you've got a nice thin batter.
STEP 3: have one cup ready to create your injera on the mogogo.

Once you have finished and made your injera, leave some left over batter to store in your fridge so you can use that as your starter the next time you make injera.

The next Nikedem Belu! episode coming out this week: how to make "tesmi". Stay tuned!


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