This morning, our injera had a distinct grey watery layer on top and a very distinct smell. We tried to follow the instructions and pour the water off the top, but the dough was a bit too watery for that, so we left it alone. Â We followed the instructions; took 1c and added it to 2c boiling water and stirred until it thickened, then added back to the main bowl and left covered in a patch of sun to rise.
In the meantime, we started on the entrees. First, about 11 cups of onions browned, then I pre-measured out all the spices for the five dishes into individual bowls to facilitate massive cooking efforts later.
By this time, the injera was ready to cook. It took a few tries to get the heat just right (water droplets skittering across the pan surface). After a few failed attempts, we had it down well enough; the key was pouring on the batter and getting it even very quickly, leaving it for a few seconds, then clamping the lid down to steam the top. When they cooked properly, they slid around on the pan without sticking and were very easy to remove.
They usually looked great in the pan, even when the end result was a dud
Very first attempt resulted in a crumbly mess that stuck to everything
By the end, we were getting very nice results
It’s a good thing we have the 5-burner stove… this is the first time we’ve needed to have that many things going at once.
Eli was great at stirring things left-handed while I ran about doing the tasks that required two hands
Overall, everything came our really well. The collard greens were the biggest hit, none left over from that. I’ve learned that the recipes call for more berbere than I’d like; most of the dishes were too spicy for me (but perfect for Eli). Â Also, despite cooking the lentils a lot longer than the recipe called for, they were still quite crunchy. I guess we’ll boil them longer next time. I wish I hadn’t been too busy at the end of the meal to send folks home with leftovers! There’s no way Eli and I will finish all of this in the next few days.
The final spread