Authentic Ethiopian Injera and Hearty Stews

Ingredients

Fresh cilantro

a handful, chopped

Salt

to taste

Olive oil

2 tablespoons

Vegetable broth

4 cups

Red lentils

1 cup, rinsed

Cabbage

1 small head, shredded

Carrots

2, sliced

Potatoes

2, diced

Tomatoes

2, chopped

Ginger

1 inch piece, grated

Garlic

2 cloves, minced

Onion

1 large, chopped

Berbere spice blend

2 tablespoons

Injera batter

as per package instructions

Instructions

1. Prepare the Injera batter as per package instructions and allow it to ferment for at least 24 hours, creating the traditional tangy flavor.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onions become translucent.
3. Stir in the Berbere spice blend and cook for another minute to release its flavors, filling your kitchen with the aroma of Ethiopian spices.
4. Add the chopped tomatoes, diced potatoes, sliced carrots, shredded cabbage, and rinsed red lentils to the pot. Pour in the vegetable broth and season with salt to taste. Bring the mixture to a boil.
5. Reduce the heat and let the stew simmer for 30-40 minutes, or until the vegetables and lentils are tender and the flavors meld together.
6. While the stews simmer, prepare the Injera. Heat a non-stick skillet over medium heat. Pour a ladleful of the Injera batter onto the skillet and spread it into a thin, round shape. Cook until bubbles form on the surface and the edges start to lift. Repeat with the remaining batter.
7. To serve, place the Injera on a plate and spoon the stews over it. Allow guests to tear off pieces of Injera and use them to scoop up the stews.
8. Garnish with fresh cilantro and enjoy the heartwarming and delicious flavors of authentic Ethiopian cuisine.