Three Ethiopian recipes, two recipes using Ethiopian eggplants and one for making the best Injera bread to eat with your Ethiopian eggplant stews by the African Gourmet.
Prep time: Cook time: Total time:
Spicy Ethiopian Eggplant Stew Recipe
4 sliced Ethiopian eggplants
1 small head cabbage, shredded
2 onions, sliced
2 cups baby carrots
2 large tomatoes, diced
1 large white potato, finely diced
1 green pepper, finely chopped
1 tablespoon minced garlic
½ teaspoon chili powder
Salt and pepper to taste
2 tablespoons oil
8 cups of water
In a large pot with a lid, lightly sauté onions with garlic add all ingredients to the pot cover and simmer for one hour. Serve with Ethiopian Injera bread.
About Ethiopian Eggplants
Ethiopian eggplants are a type of eggplant popular in parts of East Africa. Ethiopian eggplants are also a staple in many parts of Africa, where it is called garden egg in English and aubergine in French, among many other names in African languages.
This Solanacious vegetable resembles traditional or European eggplant; however, the fruit of Ethiopian eggplants is bitter and much smaller. The East African markets value Ethiopian eggplants for its bitterness.
There are two basic types of Ethiopian eggplants found in East Africa. One is called comprido verde claro and the other is called morro. Morro Redondo is considered bitterer than comprido verde claro.
The morro redondo type will also remain green, immature and therefore marketable, longer than comprido verde claro types. Ethiopian eggplants start out green and turn orange-red as it matures.
Ethiopian eggplants are popular mostly in Southeastern East Africa and countries with large East African populations.
Ethiopian eggplants are used in several ways in East African cuisine, including as an ingredient in main dishes, soups, and fried. Ethiopian eggplants are an ingredient in a tonic used as a home remedy for weight-loss teas, colds, and fevers.
Another African recipe by African Gourmet, Ethiopian Eggplant Recipe
Prep time: 20 min Cook time: 15 minutes Total time: 35 min
Ethiopian Eggplant Vegetable Stew
8 Ethiopian Eggplants, sliced and quartered pepper to taste
2 tablespoons canola oil
3 cloves garlic, minced
½ medium onion, sliced thin
1 medium yellow squash, sliced and quartered
1 medium zucchini, sliced and quartered
4 plum tomatoes, sliced and quartered
½ cup of water
Heat oil in a large skillet over medium-high heat. Add garlic, onion, and sauté for 2-3 minutes. Add Ethiopian Eggplants and sauté for another 2-3 minutes. Add water, yellow squash, zucchini, and tomatoes. Lower heat and simmer for 10 minutes. Serve with injera bread.
Injera bread recipe to eat with your Ethiopian eggplant stew
Injera is a flatbread with a unique, spongy texture made from teff flour. Making Ethiopian, Somalian, Djibouti and Eritrea injera bread in African households come with practice.
At the very core, Ingria bread requires simple ingredients flour, salt, water, and time. Injera is traditionally eaten in the African countries of Ethiopia, Somalia, Djibouti, and Eritrea.
History of African food is traditional and foreign since African food recipes like the unique bread recipe injera bread is influenced by colonialists.
Injera is a flatbread with a unique, spongy texture and is made from teff flour. The taste and texture on injera, however, are quite unique and unlike the crepe.
Injera bread is thicker than a crepe but thinner than a pancake. Injera is eaten daily in all most every in Ethiopia, Somalia, Djibouti, and Eritrea family households.
|Injera Bread Recipe|
Making Ingria bread by hand
2 cups teff flour
2 cups of water
¼ teaspoon salt
Vegetable oil for coating the pan
Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness. Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.
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