Misir Wot, Gomen Wot, Tikil Gomen and Injera

Ingredients

• 1.5 lb Collard Greens (About 2 large bunches, tough stems removed)
• 1 pcs Yellow Onion (Large, finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Fresh, peeled and minced)
• 4 tbsp Niter Kibbeh (Ethiopian spiced clarified butter. Use olive oil for a vegan option.)
• 1 pcs Jalapeño Pepper (Thinly sliced, seeds removed for less heat)
• 1 cup Water (Or vegetable broth, plus more if needed)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Greens and Aromatics

   • Wash the collard greens thoroughly under cold running water to remove any grit.
   • Remove the tough central stems from each leaf by folding them in half and slicing the stem out with a knife.
   • Stack several leaves, roll them tightly like a cigar, and slice them into 1-inch wide ribbons.
   • Finely chop the onion, mince the garlic and ginger, and thinly slice the jalapeño. Set aside.
2. 2

   Dry Sauté the Onion

   • Place a large pot or Dutch oven over medium heat. Add the finely chopped onion to the dry pot (no oil).
   • Cook, stirring frequently, for 8-10 minutes until the onion softens, becomes translucent, and releases its sweetness. If it begins to stick, add a tablespoon of water and scrape the bottom of the pot.
   • Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
3. 3

   Wilt the Greens and Simmer

   • Add the Niter Kibbeh to the pot and stir until it melts and coats the aromatics.

Ingredients

• 1 medium head Cabbage (about 2 lbs, coarsely chopped)
• 2 medium Potato (peeled and cut into 1-inch chunks)
• 2 medium Carrot (peeled and sliced into 1/4-inch rounds)
• 1 large Onion (thinly sliced)
• 4 clove Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 3 tbsp Vegetable Oil
• 1 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 cup Water

Instructions

1. 1

   Sauté Aromatics

   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes. This develops a sweet base flavor.
   • Add the minced garlic and ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
2. 2

   Bloom Spices

   • Stir in the turmeric powder, cumin powder, salt, and black pepper.
   • Cook for about 30-45 seconds, stirring constantly, until the spices are aromatic and have coated the onions.
3. 3

   Cook Root Vegetables

   • Add the potato chunks and carrot slices to the pot. Stir well to coat them thoroughly in the spiced onion mixture.
   • Pour in 1/2 cup of water, scrape any browned bits from the bottom of the pot, and bring to a simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the potatoes are just fork-tender but not fully cooked.

Ingredients

• 2 cup Teff Flour (Ivory or brown teff flour preferred)
• 5 cup Lukewarm Water (Divided use, non-chlorinated or filtered is best)
• 1 tsp Salt

Instructions

1. 1

   Day 1: Prepare the Starter (Ruk)

   • In a large non-reactive bowl (glass or ceramic), whisk together 2 cups of teff flour with 3 cups of lukewarm, non-chlorinated water.
   • Whisk vigorously until the batter is completely smooth and free of lumps.
   • Cover the bowl loosely with a clean kitchen towel or plastic wrap. Do not seal it tightly, as fermentation gases need to escape.
   • Place the bowl in a warm, dark place (around 70-75°F / 21-24°C) to ferment.
2. 2

   Day 2-5: Fermentation

   • Let the batter ferment for 2 to 5 days. The exact time depends on your room's temperature.
   • Check the batter once a day. You are looking for it to become bubbly, rise slightly, and develop a distinct, tangy, sourdough-like aroma.
   • A layer of dark-ish water, called 'ersho', may separate and rise to the top. This is a normal and good sign of fermentation.
   • If any mold appears, you must discard the entire batch and start over. Once fermentation is active, gently stir the ersho back into the batter.
3. 3

   Day of Cooking: Prepare the Thickener (Absit)

   • Once the batter is well-fermented, scoop out 1/2 cup of the batter and place it in a small saucepan.
   • Whisk in 1 cup of water until the mixture is smooth.
   • Heat the saucepan over medium heat, stirring constantly with a whisk to prevent lumps.
   • Cook for 3-5 minutes until the mixture thickens to a smooth, paste-like consistency, similar to a thin porridge. Do not let it boil.
   • Remove the 'absit' from the heat and let it cool completely to room temperature. This step is crucial for the injera's spongy texture.
4. 4

   Day of Cooking: Finalize the Batter

   • Pour the completely cooled absit back into the main bowl of fermented batter.
   • Whisk thoroughly to combine everything into a smooth mixture.
   • Gradually whisk in up to 1 cup of lukewarm water until the batter reaches the consistency of a thin crepe batter or heavy cream. It should be easily pourable.
   • Stir in 1 teaspoon of salt.
   • Cover the bowl again and let the final batter rest for at least 30 minutes, or up to 2 hours, before cooking.
5. 5

   Cook the Injera

   • Heat a large, 12-inch non-stick skillet, crepe pan, or a traditional mitad over medium heat. The pan is ready when a drop of water sizzles and evaporates instantly.
   • Do not grease the pan.
   • Using a ladle or measuring cup, pour about 1/2 to 3/4 cup of batter into the pan, starting from the outside edge and pouring in a spiral towards the center to create a large circle.
   • Cook for about 45-60 seconds, uncovered. You will see many small bubbles, or 'eyes', form all over the surface.
   • Once the surface is covered in eyes and the edges begin to set, cover the pan with a lid. Cook for another 1-2 minutes.
   • The injera is done when the surface is dry and spongy to the touch, and the edges lift easily from the pan. Do not flip it.
   • Carefully slide the finished injera onto a large plate lined with a clean kitchen towel.
6. 6

   Cool and Serve

   • Allow each injera to cool completely on the towel before stacking another on top. Stacking them while hot will make them stick together.
   • Repeat the cooking process with the remaining batter, wiping the pan with a dry cloth between each one if needed.
   • Serve at room temperature with your favorite Ethiopian stews (wats) and salads.