Kitchen Pops was recently invited to Ananya Banerjee’s beautiful residence amidst busy streets of Mumbai. She had prepared for us a lavish Ethiopian meal that consisted several dishes that were served to vegetarians and non-vegetarians both.
We were offered Ethiopian chicken/vegetarian stew known as Doro Wat with spicy pepper paste and Tibs stir-fried meat with vegetables, which complemented Injera bread (sour dough crepe). In vegetarian, we had cabbage, pickled carrot, Tibs stir fried soya with vegetables and lentils Bengal gram prepared in Ethiopian style.
We must say Ananya is a real connoisseur of delicacies. She has travelled to several countries and tried n number of dishes. Although, she is closely inclined towards Ethiopian cuisine as it’s seasoned with cardamom, cloves, cinnamon, fenugreek and other spices. Ethiopian cuisine, according Ananya is very close to Indian recipes.
Kitchen Pops enjoyed the delicacy, as it was a unique presentation of Ethiopian cuisine. We second Mrs Banerjee’s opinion that the spices are quite familiar with Indian flavors. Mrs Banerjee did add an Indian touch to the cuisine, but remained loyal to the flavors that were relished in the Ethiopian region. Kitchen Pops, highly recommend making Injera bread and Doro wat at home.
However, her book Planet Gastronomy has over 100 global recipes that were triple tested in her kitchen before getting published. This food Bible is a must have in every household as it covers various flavors that are savored around the world. This also points out the skill level required for the preparation of the meal.
Injera Bread Recipe
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup cornmeal
- 1 tbsp baking powder
- 1 tsp active dry yeast
- ½ tsp salt
- 3 cups lukewarm water
- 2 cups club soda
- 2 tbsp lemon juice
- Min the flour, whole wheat, cornmeal, baking powder and yeast in a bowl. Season with salt. Add 3 cups of lukewarm water and mix well to form a consistency of a thick pancake batter. Cover and keep it aside for two days till batter is fermented.
- Just before preparing the Injera, add the club soda to the batter. Mix well till frothy.
- Heat a non-stick pan. Ladle about ½ cup of the batter on it and spread it with a spatula to make a large crêpe Cook till all the bubbles are formed on top, about 2-3 minutes on each side.
- Cook the rest of the batter using the same method.
- Brush each injera with the lemon juice.
- Best served piping hot.
Kitchen Pops was amazed with the Ethiopian assortment presented on a platter—the ways it’s eaten in Ethiopian culture. At the end, we were treated with Baklava, Bhapa Doi and sheer korma, which relished to bits.
Ananya Banerjee has also introduced homemade Kasundi, a Bengali sauce that is usually served with fried fish. Although, Kitchen Pops recommends Kasundi with dosas or chapatis as well.
Write-up by Kitchen Pops coordinate: Sonal
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