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Scroll down for versatile African Food Recipes.
Shown above: African Beef Stew.
Shown below: Recipes for spiced butter and Injera, a flatbread commonly known as Ethiopian Silverware.
1 cup of Teff flour (If you can't get Teff flour, fine wheat flour or buckwheat flour will do).
1 cup of unbleached all-purpose flour
1/2 teaspoon of Baking Soda
2 cups of Cub Soda
In a large bowl, combine the flour and the baking soda.
Add the club soda and mix well to form a mixture of about the same consistency as pancake batter.
Brush a large skillet lightly with oil.
Heat until hot over medium heat.
Carefully pour the batter in a circle around the edge of the pan until the center is filled in.
Tilt the pan and gently shake it to fill in any air holes.
Cook for 1-2 minutes, until the surface is spongey. DO NOT flip the bread.
Gently tip the pan, and slide the Injera bread onto a plate.
Repeat the above steps until all of the batter is gone.
Arrange the bread around the edges of a large plate, with another piece in the center.
Serve Injera with any type of stew.
Niter Kebbeh is an Ethiopian spiced butter, used in many African Food Recipes.
2 pounds of butter
1 small chopped onion
3 cloves of garlic
1-inch piece of Ginger Root
1 and 1/2 teaspoons of Turmeric
1/2 teaspoon of Cardemom
1 stick of Cinnamon
2 whole cloves
1/8 teaspoon Nutmeg
1/2 teaspoon Fenugreek seeds
2 teaspoons of Basil
Melt the butter in a large saucepan.
When butter is foamy, add all the other ingredients.
Lower heat to simmer and cook uncovered for about 5 minutes.
Skim the foam off the top surface and strain the clear liquid thru a cheesecloth several times.
Pour it into a jar and refrigerate.
Makes about 4 cups.
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