Sunday, 30 September 2012


 How to Make Njera
Start with some teff, a tiny Ethiopian grain and pound it furiously in a stone mortar until you have flour. Or you can buy teff flour. Any good health food store will have both. Put about a cup of the flour in a bowl and add water until you have a smooth batter. Cover with a towel. The next day add a little more teff flour and water. Continue for one week adding more each morning. It will be sour and smell funky. Next heat a very large non stick skillet and generously daub with butter. Make sure your batter is quite thin, add a pinch of salt too. Pour in about a cup of batter and swirl around so the entire pan is evenly covered. It will hiss and sizzle and little holes will appear. Cover the pan briefly to steam through. You don't need to turn it over or flip, just carefully remove with a spaluta and set aside on a platter. It will be nice and tart and chewy. On top you put little piles of stewed lentils, spicy stewed chicken (doro wat) and cauliflower or okra. Anything. You eat by tearing off little bits of the njera and picking up mouthfuls of the food.

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