2 Tablespoons canola oil
2 cups onions, finely chopped
2 cloves garlic, minced
½ teaspoon ground ginger
1 Tablespoon paprika
½ teaspoon cayenne pepper (or to taste)
½ cup water
3 boneless skinless chicken breasts
Juice of 1 lemon
1 teaspoon salt
Heat oil in large skillet over medium heat. Add onions and sauté until just beginning to brown, about 5 – 7 minutes. Add [...]
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Traditional injera is a sourdough process that involves allowing teff flour to ferment over a period of days. This shortcut version is ready in a few minutes and comes very close to duplicating the original. Better yet, it is yeast-free.
½ cup teff flour
2 cups sorgum or spelt flour
1 teaspoon salt
2 ½ teaspoons baking powder
3 cups [...]
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This Ethopian vegetable stew is delicious on its own, but even more wonderful when served with Injera, the Ethopian flat bread. The stew is traditionally served with several other dishes on a patter made of Injera, and eaten with the hands, using the Injera to scoop up the food.
1 tablespoon canola oil
1 onion, chopped
4 carrots, [...]
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