Injera Bet Kik Wot, also known as Injera with Split Pea Stew, is a beloved Ethiopian dish that combines the tangy goodness of injera bread with the comforting flavors of a hearty split pea stew. This dish is perfect for sharing with loved ones on a cozy evening at home or for impressing guests at a dinner party. The spongy texture of the injera pairs beautifully with the rich and aromatic split pea stew, creating a delightful harmony of flavors and textures. Let’s dive into how you can bring this delicious Ethiopian-inspired meal to your own dining table.
Ingredients:
For the Injera:
– 2 cups teff flour
– 3 cups water
– 1/2 teaspoon salt
For the Split Pea Stew:
– 1 cup yellow split peas
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tomatoes, chopped
– 2 tablespoons berbere spice mix
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 3 cups vegetable broth
– 2 tablespoons oil
Instructions:
1. In a large bowl, whisk together the teff flour, water, and salt to make the injera batter. Cover the bowl with a clean cloth and let it sit at room temperature for at least 24 hours to ferment. The batter should be slightly sour and bubbly when ready.
2. Heat a non-stick skillet or a traditional injera pan over medium heat. Ladle a scoop of the injera batter onto the skillet and swirl it around to form a thin, pancake-like circle. Cover the skillet and cook the injera for about 2-3 minutes until bubbles form on the surface and the edges lift easily. Do not flip the injera; it should only be cooked on one side. Repeat with the remaining batter.
3. For the split pea stew, rinse the split peas under cold water and drain. In a large pot, heat the oil over medium heat and sauté the onions until soft and translucent. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the berbere spice mix and turmeric, coating the onions evenly. Add the chopped tomatoes and cook until they break down and release their juices.
5. Add the rinsed split peas to the pot, seasoning with salt and pepper. Pour in the vegetable broth and bring the stew to a simmer. Cover the pot and let it cook for about 30-40 minutes, stirring occasionally, until the split peas are tender and the stew has thickened.
6. Taste the split pea stew and adjust the seasoning as needed. If you prefer a spicier stew, you can add more berbere spice mix at this point.
7. To serve, place a few pieces of the injera on a platter and spoon the split pea stew over the top. You can also tear off pieces of injera and use them to scoop up bites of the stew.
Enjoy the delightful combination of flavors and textures in this Ethiopian-inspired dish. Injera Bet Kik Wot is sure to become a new favorite in your recipe repertoire, perfect for cozy nights in or special gatherings with friends and family. Gather your loved ones around the table and savor the taste of Ethiopia right in your own home.
