Africa Vegetarian Recipes

Spicy and flavorful lentil stew-Ethiopian Injera with Lentil Stew (Misir Wot) Recipe

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VEGETARIAN – AFRICA

Ethiopian Injera with Lentil Stew (Misir Wot)

Introduction: Ethiopian cuisine is known for its unique flavors, vibrant spices, and communal dining tradition. Injera, a spongy and tangy flatbread, is a staple in Ethiopian meals. It’s often enjoyed with various stews, and one of the most popular is Misir Wot, a spicy and flavorful lentil stew. This combination of Injera and Misir Wot creates a delightful and satisfying meal that brings together the warmth of lentils and the tanginess of fermented flatbread.

Tips:

  • Fermentation Time: Injera requires a fermentation period, so plan ahead. You can prepare the batter a day in advance and allow it to ferment overnight.
  • Special Ingredients: Ethiopian cuisine features unique spices like berbere. If you can’t find them at your local store, consider visiting an African or international market.
  • Lentil Choice: Red lentils work best for Misir Wot due to their texture and quick cooking time.
  • Accompaniments: Serve with additional injera, sautéed greens (gomen), and cooling yogurt (nifro).

Cooking Time:

  • Preparation Time: 15 minutes (plus fermentation time)
  • Cooking Time: 45 minutes
  • Total Time: Approximately 1 hour

Ingredients:

For Injera:

  • 2 cups teff flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 1/2 cups water
  • Salt to taste

For Misir Wot:

  • 1 cup red lentils, washed and drained
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons berbere spice (adjust to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 cup vegetable oil
  • 2 cups vegetable broth or water
  • Salt to taste

Instructions:

For Injera:

  1. In a bowl, combine the teff flour, all-purpose flour, and yeast. Gradually add water while stirring to create a smooth batter. The batter should be thin and slightly runny. Add salt to taste.
  2. Cover the bowl with a clean cloth and let the batter ferment for at least 6 hours or overnight. This allows the batter to develop its signature tangy flavor.
  3. When ready to cook, heat a non-stick skillet or injera pan over medium heat. Do not grease the pan.
  4. Pour a ladleful of the batter onto the pan, swirling it quickly to create a thin, crepe-like layer. Cover the pan and cook for about 2 minutes until the injera’s surface is covered with small holes.
  5. Injera is only cooked on one side. Once it’s done, remove it from the pan and let it cool. Repeat the process with the remaining batter.

For Misir Wot:

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent.
  2. Stir in the minced garlic, berbere spice, paprika, cumin, coriander, and turmeric. Cook for a couple of minutes until the spices release their aroma, being careful not to burn them.
  3. Add the washed lentils to the pot and mix well with the spice mixture.
  4. Pour in the vegetable broth or water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the lentils are tender and the stew has thickened.
  5. Check the seasoning and add salt as needed.
  6. Serve the Misir Wot alongside the injera.

Enjoy your flavorful Ethiopian Injera with Misir Wot!

Remember, Ethiopian cuisine is about sharing and savoring the flavors together. Tear off pieces of injera and use them to scoop up the lentil stew for a truly authentic experience.

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