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Two staples of Ethiopian dining are injera, which is Ethiopian flat bread, and berbere, a spice used heavily in many Ethiopian recipes. You can buy both of these items online if you are not into cooking. But if you want to give these items a try yourselves, here are some simple recipes modified to be made with ingredients easily found in US grocery stores.
Injera– Bread of Ethiopia
Yield: 5 9-inch pancakes
Combine:
1 cup BUCKWHEAT PANCAKE MIX
1 cup BISCUIT MIX
1 EGG
Add:
1 Tbs. OIL
1 1/2-2 cups WATER to obtain an easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to a medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 tsp. OIL over the pan with a brush.
Fill a measuring cup (with spout) or a large cream pitcher with batter.
Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circle to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325′ for about 1 minute until the top is dry but not brown.
Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming ingera.
For a more authentic recipe you will need to buy teff flour which you can get online at The Teff Company.
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Easy Berbere
An essential spice in Ethiopian cooking
1 tsp. ground ginger
3 tbsp. cayenne pepper
1/4 tsp. ground cloves
1/2 tsp. cinnamon
Combine spices
This makes a small quantity and is a simple version of berbere. For a more authentic recipe with all the exotic ingredients, see Margarita’s Favorite Recipes.
