Try this Ethiopian injera with atakilt wat recipe
Ethiopian injera with atakilt wat is a classic vegetarian dish from Ethiopia. Injera, a sourdough-risen flatbread with a unique, slightly spongy texture, serves as the plate and utensil for atakilt wat, a stew of cabbage, carrots, and potatoes. Deeply embedded in Ethiopian culture, it's often shared during communal meals. Let's bring a taste of Ethiopia to your table.
Gather the following ingredients
Injera, an Ethiopian staple, is a sourdough-risen flatbread with a unique, slightly spongy texture. It's made primarily from teff flour, which is mixed with water and allowed to ferment. This fermentation process gives injera its distinctive tangy flavor. In Ethiopian cuisine, injera not only serves as a food but also as a utensil for picking up other dishes such as atakilt wat.
Preparing the injera batter
In a large bowl, mix together two cups of teff flour with three cups of water until smooth. Cover the mixture and let it sit at room temperature for one to three days (depending on your climate) to allow fermentation. This process will give Injera its distinctive tangy flavor. After fermentation, stir in a quarter teaspoon of salt.
Cooking the injera
Heat a non-stick pan over medium heat. Pour half a cup of batter into the pan's center, then tilt the pan to spread the batter evenly. Cook until holes appear on the surface and the edges begin to lift (about one minute). Cover and cook for another two minutes or until set. Remove and keep warm as you cook the rest of the batter.
Making Atakilt Wat
Heat two tablespoons olive oil in a pot over medium. Add one chopped onion and two minced garlic cloves; saute until translucent. Add four sliced carrots, four cubed potatoes, and half a chopped cabbage with one teaspoon turmeric; season with salt and pepper. Pour in water to half cover vegetables, bring to a boil, then simmer covered for 20 minutes or until tender.
Serving suggestions
To serve Ethiopian style, lay injeras on individual plates or a single large platter as the foundation. Generously spoon Atakilt Wat onto each injera, inviting guests or family members to tear pieces from their injeras to scoop up the stew directly. This method promotes an authentic communal dining experience, reflecting the traditional Ethiopian way of sharing meals together.
