My Injera Escapade

Yes, I am back after quite a hiatus, I have to remember to start posting straight to my blog here instead of facebook ūüôā I am so used to getting on there and sharing my cooking escapes, I often forget I have a blog. “Boo this woman!”¬†
So, I come back to y’all with my journey in injera making. ¬†If you go on the internet there are a ridiculous amount of recipes for injera. ¬†My needs were this; it had to be gluten free (even though I am convinced that the injera at all the Ethiopian restaurants I’ve eaten at mixed teff and some sort of wheat) and I ain’t got no time, for feeding a starter, throwing away, and all that intense stuff. ¬†I stumbled upon this blog, for a yeast free 1-Day All Teff Injera¬†

Now, a couple of things I changes and messed up on hehehe 1. I added the baking soda in the initial mixture, when I was supposed to wait right before cooking. That meant, after the first injera I destroyed I added a pinch more to the batter.  2.  My family loves the sour taste of injera with the balance of spicy Ethiopian food, so I let it sit for 2 1/2 days.  

Here’s a pic of my trail and error
Image

After about 4 tries the injera on the left was my best one, the taste was pretty good, though Knowledge wants me to ferment the batter more, maybe for about 5 days. ¬†The mess on the right, was my first try, which was entirely too thick, and I didn’t even cook it through. ¬†Next time I make it, I will definitely double the recipe and instead of relying on my oven timer, which produced an injera with lots of bubbles but a very crisp bottom, I will use my “first mind” common sense to know when my bread is done. Also, I did have to lightly grease my iron skillet, even though it was seasoned, it just didn’t do well without a very thin layer of oil while cooking these. The girls loved the bread and were eating it up. ¬†I’m going to start another batter tonight and by Friday I plan to have a full Ethiopian meal to share with y’all.¬†

See, it’s okay to share your mess ups ūüėČ

I Told Y’all I was Gonna Do It! Black Eyed Pea Fritters (Akara)

Thank goodness it’s Friday! ¬†I have finally found the time to post. ¬†This week started out pretty busy with my oldest daughter’s birthday party Sunday and then my youngest started to run a fever Wednesday night. ¬†But all is well now and things have settled down a bit. ¬†I promised in my last post on millet porridge, that I was going to try my hand at making Akara–a bean fritter from West Africa.

Akara is usually made with black eyed peas or brown peas (African Honey beans?) that look just like black eye peas only brown. ¬†Now if you don’t eat black eye peas for whatever reason, you may be able to substitute them with Navy beans. ¬†You still will have to stick to all the directions, which include soaking over night in warm water and peeling the skin off the beans. ¬†The latter is not hard but it is tedious! ¬†You will work muscles you never thought you had. ¬†To get the skin off the beans, while the beans are in a bowl covered with water, rub the beans in your hands and rinse off periodically. ¬†You will have to do this repeatedly until all skins are removed.

After the skins are all off, you will blend the beans in a little bit of water until completely smooth. ¬†Transfer to a bowl, and then blend 1 onion and 1 hot pepper (per 2 cups of beans). ¬†Then add the onions and pepper to the bowl and stir. ¬†For seasoning, some add Maggi. ¬†I don’t. ¬†I used salt and cayenne pepper to taste and some Veggie Protein Stock Powder African Seasoning (VPSP) sold here. ¬†Just to let y’all know this is my FAVORITE seasoning for West African foods, but I use a dash in just about every thing I cook.

This is how the batter will look

 After you  taste your batter to adjust the seasonings to your taste, let it sit for a few minutes while you heat your oil.  Traditionally, Akara is cook up like a puffy round ball, but I fry everything in my iron skillet, so my batch was pretty oval.

¬†Fry your fritters on both sides for a total of about 4-5 minutes. ¬†They can be served for breakfast will millet porridge, or as a snack/side with a spicy tomato sauce or ketchup. ¬†These delicious little fritters are egg and gluten free! So get up, go buy you some black eyed peas, an onion and a pepper–Put your foot in it! ūüėČ