African Culture Fest from Emanu Restaurant - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

African Culture Fest from Emanu Restaurant

            SIGA TIBS

 

Red onion [chapped]

beef cut in to small size (cubes)

spiced butter

garlic (diced)

salt to taste

Jalepeno pepper or green pepper

fresh tomatoes

1. Heat a skillet over medium high heat. Add the onion, garlic and spiced butter and cook until golden brown.

2. Add the meat and saute about 10 to 15 minutes, turning occasionally.

3. Add jalepeno or green pepper, salt and tomatoes to the meat and simmer for 2 minutes.

4. Remove from the heat

serve hot with Injera as main course.

 

                                          TEFF INJERA

                            SOURDOUGH FLATBREAD

   Make 5 large injeras (crepes)

2 cups Teff flour 2 cups self-rising flour, rice or barley floor 

         5 cups warm water

 

1. In a large bowl mix 2.5 cups of water with 2 cups Teff flour 

2. In a blender mix self-rising or other flour and 2.5 cups water, then pour mixture into a second bowl.

3. Cover both bowls and leave them for 1-2 days until fermentation begins and water has risen to the top of each mixtures.

4. Carefully pour off the water then now cover the mixtures.

5. Combine the two mixtures in one bowl, cover and let the mixture stand for 2 hours until it rises.

6. In a large bowl thin the mixture with warm water by hand or preferably by a blender .

    This could make it a thinner, better, easier to be poured on to the skillet 

7. Pour the batter evenly to form a thin layer over the surface of a large heated skillet. The skillet temperature should be 450F.

8. Cook mixture until a spongy,crepe-like bread if formed, or for 1 minute.  Remove form heat and allow to cool.

9. Place food on Injera and arrange folded injera around edges of serving dish.

 

Injera served around edge of dish are used to pick up morsels of food.

 

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