Friday, April 25, 2014

Happy Fasika

This is a little late- but I wanted to wish everyone a happy Easter.  We celebrated by making an Ethiopian meal for our new friends here in Ketchikan-- complete with home-made Injera.   This was our first attempt and once we have it down, hopefully I can share some tips here.  

For those of you unfamiliar with Ethiopian food, it's primarily a variety of stews served family style on a spongy, sour pancake that you break off and use as a utensil.  The spongy pancake is called Injera and it's made with a grain called Teff (tef) and when made correctly adopts it's sour flavor after having fermented for several days.* We ended up using a recipe that was a hybrid of Teff, other flours and yeast-- it wasn't perfect but it was close-enough.

Easter (Fasika) is a big holiday in Ethiopia and we were so glad to host some friends for the celebration. 

*Naturally, we didn't do that--  we ordered whole tef instead of tef flour and were short on time because we were using a coffee grinder to turn it into flour, 2 tablespoons at a time.  Classic. 

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