Soulful Injera Delight

Ingredients

In the original Ethiopian Injera recipe, teff flour is used as the main ingredient. However, in this adaptation to soul food cuisine, we incorporate cornmeal and buttermilk to add a soulful touch to the dish. These ingredients enhance the texture and flavor profile, creating a unique fusion of Ethiopian and soul food cuisines. We alse have the original recipe for Injera, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (235ml) water 1 cup (235ml) water
• Cooking spray or oil, for greasing the pan Cooking spray or oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt.
2. 2.
   Gradually add the buttermilk and water to the dry ingredients, whisking until a smooth batter is formed. Let the batter rest for 10 minutes.
3. 3.
   Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
4. 4.
   Pour 1/4 cup of the batter onto the skillet, swirling it around to form a thin, circular shape. Cook for 2-3 minutes, until bubbles form on the surface.
5. 5.
   Flip the Injera and cook for an additional 1-2 minutes, until lightly browned. Repeat with the remaining batter.
6. 6.
   Stack the cooked Injera on a plate and cover with a clean kitchen towel to keep them warm and moist.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for a smoother texture in the Injera.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For a more authentic Ethiopian flavor, you can ferment the batter overnight by letting it sit at room temperature covered with a clean kitchen towel. This will give the Injera a slightly sour taste.
• Serve the Soulful Injera with traditional Ethiopian stews like collard greens, black-eyed peas, or smothered chicken for a complete and satisfying meal.
• Leftover Injera can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.

Serving advice

Serve the Soulful Injera warm, either as a side dish or as a base for Ethiopian stews. Place the Injera on a large platter and arrange the stews on top, allowing guests to tear off pieces of Injera and scoop up the flavorful stews.

Presentation advice

To enhance the presentation, garnish the platter with fresh herbs like cilantro or parsley. The vibrant green color will add a pop of freshness to the dish.