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Monday, 24 August 2015
An African-Inspired Breakfast
Topic: Recipes

A Healthy African-Inspired Breakfast

In Uganda last month, my group was treated to beautiful tropical fruits, in the form of juices—a tart orange juice, a sweet passion fruit cocktail-- and also fresh fruits, such as mango, pineapple, and their wonderful mini varieties of bananas. We also often had a soft bread, rolled-up that was referred to as “Rollex” to us, but in actuality is a crepe-like bread from north African, called Injera Bread.

Traditional Injera Bread is made from millet flour or “Teff” which is allowed to ferment for 24 hours in the batter. Natural yeasts allow the fermentation of natural sugars in the flour, which will produce tiny bubbles in the batter and give it a spongy texture. The batter is thin and, when spooned into a saute pan or grill surface, spreads like a crepe. The bread is then rolled up OR placed open on a plate and other foods placed on it, then scooped up and eaten. The basic recipe for Injera Bread is 1 part Teff flour to 1 part water. No additional sugars or flavorings or spices are used..

Below is a picture of a recent breakfast I made at home in the United States I've taken the concept of Injera Bread, but modified the recipe to use ingredients I had available. The “mini” bananas I found at a local market, and the yogurt is plain yogurt (certainly common and readily available in northern Africa) with a drizzle of honey, a commodity also found readily throughout Africa. I could have drizzled mango puree over the yogurt!

My Version or Adaptation of Injera Bread is as follows, note that I avoid fermenting the batter, instead using seltzer water or club soda to provide the little “bubbles”. And you must add additional seltzer or club soda to thin the batter, depending upon the flour you are using—in order to create a thin, crepe-like batter, or it won't spread. You want a spongy crepe, but not a pancake!


Injera Bread (without the fermentation step) 

I also have to work on making this bread perfectly round without the squiggly edges--this batter may have been slightly too thin or I wiggled the pan too much in trying to get it spread out. In any case, better thinner than a pancake. And a good excuse to keep working at it!


Posted by Karen at 12:16 CDT
Updated: Monday, 24 August 2015 12:31 CDT
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