African and Most Cuisine Cooking Village Food "Injera" with our Hardworking & Youngest Co-wives

teff flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more accessible.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and flavor of berbere.

beef

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a budget-friendly alternative.

Mix teff flour and water in a bowl until smooth; cover and let sit for 24 hours to ferment.

Add yeast and salt to the fermented batter; mix well.

Heat a non-stick skillet over medium heat until hot; pour a ladle of batter into the skillet.

Swirl the skillet to spread the batter evenly; cook until bubbles form and edges lift, about 2-3 minutes.

Remove injera from the skillet and let cool on a wire rack; repeat with remaining batter.

Sauté onions in vegetable oil over medium heat until translucent, about 5 minutes.

Add garlic and ginger; cook until fragrant, about 1 minute.

Stir in berbere spice and cook for 1-2 minutes to release flavors.

Add beef and cook until browned, about 5-7 minutes.

Mix in tomato paste, coriander, cumin, and black pepper; simmer for 10-15 minutes until beef is tender.

Finish with a pat of butter and fresh herbs before serving.

Cooking Techniques

Spice Level: