Wednesday, October 26, 2011

Ethiopian Cuisine Basics

I have added a copy of the recent injera blog post to the recipes part of my website.  Then it also made sense to add our family recipes for berbere and niter kebbeh.

During Fall and Winter we often have the bowl of injera sponge/batter living in our oven for two weeks. Not only does my wife make great Ethiopian dinners, it is handy at lunch times to be able to make a few injera pancakes to go with some spicy soup or some boxed Indian food. After two weeks we start to get tired of it, use it all up, wait two or three weeks, and then begin a new batch three days before we want to use it.

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