Nimona Genjosa
Aug 5
List ingredients & explain the procedures of making tell, injera,tej, coffee & ergo (yogurt)?
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Aug 5
1. Tell (Ethiopian spicy lentil stew):
Ingredients:
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp berbere spice mix
- 1 tsp turmeric
- 2 cups vegetable broth
- Salt and pepper to taste
- Olive oil
Procedure:
1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat some olive oil over medium heat and sauté the onions and garlic until softened.
3. Add the berbere spice mix and turmeric, and cook for another minute until fragrant.
4. Add the lentils and vegetable broth to the pot and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the lentils are cooked through and the stew has thickened.
5. Season with salt and pepper to taste. Serve hot with injera.
2. Injera (Ethiopian sourdough flatbread):
Ingredients:
- 2 cups teff flour
- 1 cup all-purpose flour
- 3 cups water
- 1/2 tsp salt
- 1/2 tsp baking soda
Procedure:
1. In a large bowl, mix together the teff flour, all-purpose flour, water, and salt to form a smooth batter. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment.
2. After fermenting, stir in the baking soda and let the batter sit for another 30 minutes.
3. Heat a non-stick skillet over medium heat and pour a ladleful of batter onto the skillet, spreading it out into a thin, round shape.
4. Cook the injera for about 2 minutes on one side, then flip and cook for another minute on the other side. Repeat with the remaining batter.
3. Tej (Ethiopian honey wine):
Ingredients:
- 1 cup honey
- 4 cups water
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp ground fenugreek
Procedure:
1. In a large pot, combine the honey and water and bring to a boil. Skim off any foam that rises to the surface.
2. Add the spices to the pot and simmer for about 30 minutes, stirring occasionally.
3. Remove the pot from heat and let it cool to room temperature. Strain the mixture through a fine mesh sieve to remove the spices.
4. Transfer the tej to a clean glass container and let it ferment at room temperature for 1-2 weeks. Serve chilled.
4. Ethiopian coffee:
Ingredients:
- 1/2 cup coffee beans
- 4 cups water
- Sugar (optional)
Procedure:
1. Grind the coffee beans to a coarse consistency.
2. In a traditional Ethiopian coffee pot called a jebena, bring the water to a boil.
3. Add the ground coffee to the boiling water and stir well. Let it simmer for a few minutes.
4. Remove the pot from heat and let the coffee grounds settle to the bottom.
5. Pour the coffee into small cups, being careful not to disturb the grounds at the bottom. Add sugar to taste if desired.
5. Ergo (Ethiopian yogurt):
Ingredients:
- 4 cups whole milk
- 2 tbsp plain yogurt with live active cultures
Procedure:
1. In a saucepan, heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
2. Remove the milk from heat and let it cool to 110°F (43°C).
3. In a small bowl, mix the plain yogurt with a small amount of the warm milk until smooth.
4. Stir the yogurt mixture back into the remaining warm milk and mix well.
5. Pour the milk mixture into a clean glass container and cover with a lid or plastic wrap.
6. Place the container in a warm spot, such as an oven with the light on, and let it ferment for 6-12 hours, or until it reaches the desired thickness.
7. Refrigerate the yogurt for at least 2 hours before serving.
Ingredients:
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp berbere spice mix
- 1 tsp turmeric
- 2 cups vegetable broth
- Salt and pepper to taste
- Olive oil
Procedure:
1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat some olive oil over medium heat and sauté the onions and garlic until softened.
3. Add the berbere spice mix and turmeric, and cook for another minute until fragrant.
4. Add the lentils and vegetable broth to the pot and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the lentils are cooked through and the stew has thickened.
5. Season with salt and pepper to taste. Serve hot with injera.
2. Injera (Ethiopian sourdough flatbread):
Ingredients:
- 2 cups teff flour
- 1 cup all-purpose flour
- 3 cups water
- 1/2 tsp salt
- 1/2 tsp baking soda
Procedure:
1. In a large bowl, mix together the teff flour, all-purpose flour, water, and salt to form a smooth batter. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment.
2. After fermenting, stir in the baking soda and let the batter sit for another 30 minutes.
3. Heat a non-stick skillet over medium heat and pour a ladleful of batter onto the skillet, spreading it out into a thin, round shape.
4. Cook the injera for about 2 minutes on one side, then flip and cook for another minute on the other side. Repeat with the remaining batter.
3. Tej (Ethiopian honey wine):
Ingredients:
- 1 cup honey
- 4 cups water
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp ground fenugreek
Procedure:
1. In a large pot, combine the honey and water and bring to a boil. Skim off any foam that rises to the surface.
2. Add the spices to the pot and simmer for about 30 minutes, stirring occasionally.
3. Remove the pot from heat and let it cool to room temperature. Strain the mixture through a fine mesh sieve to remove the spices.
4. Transfer the tej to a clean glass container and let it ferment at room temperature for 1-2 weeks. Serve chilled.
4. Ethiopian coffee:
Ingredients:
- 1/2 cup coffee beans
- 4 cups water
- Sugar (optional)
Procedure:
1. Grind the coffee beans to a coarse consistency.
2. In a traditional Ethiopian coffee pot called a jebena, bring the water to a boil.
3. Add the ground coffee to the boiling water and stir well. Let it simmer for a few minutes.
4. Remove the pot from heat and let the coffee grounds settle to the bottom.
5. Pour the coffee into small cups, being careful not to disturb the grounds at the bottom. Add sugar to taste if desired.
5. Ergo (Ethiopian yogurt):
Ingredients:
- 4 cups whole milk
- 2 tbsp plain yogurt with live active cultures
Procedure:
1. In a saucepan, heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.
2. Remove the milk from heat and let it cool to 110°F (43°C).
3. In a small bowl, mix the plain yogurt with a small amount of the warm milk until smooth.
4. Stir the yogurt mixture back into the remaining warm milk and mix well.
5. Pour the milk mixture into a clean glass container and cover with a lid or plastic wrap.
6. Place the container in a warm spot, such as an oven with the light on, and let it ferment for 6-12 hours, or until it reaches the desired thickness.
7. Refrigerate the yogurt for at least 2 hours before serving.
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Google Gemini AI
Aug 5
Tell (Honey Wine)
Ingredients:
- 4 cups honey
- 1 gallon water
- 1 packet wine yeast
Procedures:
1. Dissolve the honey in boiling water.
2. Allow the solution to cool to room temperature.
3. Add the wine yeast and stir well.
4. Pour the mixture into a clean glass container.
5. Cover the container with a cheesecloth and secure it with a rubber band.
6. Place the container in a warm, dark place for 4-6 weeks.
7. Once the fermentation process is complete, strain the wine into a clean container.
8. Store the wine in a cool, dark place for at least 6 months before drinking.
Injera (Sourdough Flatbread)
Ingredients:
- 4 cups teff flour
- 1 cup water
- 1/2 cup sourdough starter
- Salt to taste
Procedures:
1. Combine the teff flour and water in a large bowl.
2. Add the sourdough starter and stir well.
3. Cover the bowl with plastic wrap and let the mixture ferment for 3-4 days at room temperature.
4. Once the mixture is fermented, add salt to taste and stir well.
5. Heat a skillet over medium heat.
6. Grease the skillet with a little oil.
7. Pour 1/4 cup of the batter into the skillet and spread it out into a thin circle.
8. Cook for 1-2 minutes per side, or until bubbles start to form.
9. Remove the injera from the skillet and let it cool on a wire rack.
Tej (Honey Mead)
Ingredients:
- 3 pounds honey
- 1 gallon water
- 1 packet wine yeast
Procedures:
1. Dissolve the honey in boiling water.
2. Allow the solution to cool to room temperature.
3. Add the wine yeast and stir well.
4. Pour the mixture into a clean glass container.
5. Cover the container with a cheesecloth and secure it with a rubber band.
6. Place the container in a warm, dark place for 2-3 weeks.
7. Once the fermentation process is complete, strain the mead into a clean container.
8. Allow the mead to age for at least 6 months before drinking.
Coffee
Ingredients:
- 1 cup ground coffee beans
- 4 cups water
Procedures:
1. Place the ground coffee beans in a coffee filter.
2. Insert the coffee filter into a coffee maker.
3. Add the water to the coffee maker.
4. Brew the coffee according to the manufacturer's instructions.
Ergo (Yogurt)
Ingredients:
- 1 cup whole milk
- 1 tablespoon plain yogurt (as a starter)
Procedures:
1. Heat the milk in a saucepan over medium heat until it reaches a temperature of 180-200 degrees Fahrenheit.
2. Remove the milk from the heat and let it cool for 5 minutes.
3. Add the plain yogurt to the milk and stir well.
4. Pour the mixture into a clean glass jar.
5. Cover the jar with a cheesecloth and secure it with a rubber band.
6. Place the jar in a warm, dark place for 8-12 hours.
7. Once the yogurt has set, refrigerate it for at least 4 hours before eating.
Ingredients:
- 4 cups honey
- 1 gallon water
- 1 packet wine yeast
Procedures:
1. Dissolve the honey in boiling water.
2. Allow the solution to cool to room temperature.
3. Add the wine yeast and stir well.
4. Pour the mixture into a clean glass container.
5. Cover the container with a cheesecloth and secure it with a rubber band.
6. Place the container in a warm, dark place for 4-6 weeks.
7. Once the fermentation process is complete, strain the wine into a clean container.
8. Store the wine in a cool, dark place for at least 6 months before drinking.
Injera (Sourdough Flatbread)
Ingredients:
- 4 cups teff flour
- 1 cup water
- 1/2 cup sourdough starter
- Salt to taste
Procedures:
1. Combine the teff flour and water in a large bowl.
2. Add the sourdough starter and stir well.
3. Cover the bowl with plastic wrap and let the mixture ferment for 3-4 days at room temperature.
4. Once the mixture is fermented, add salt to taste and stir well.
5. Heat a skillet over medium heat.
6. Grease the skillet with a little oil.
7. Pour 1/4 cup of the batter into the skillet and spread it out into a thin circle.
8. Cook for 1-2 minutes per side, or until bubbles start to form.
9. Remove the injera from the skillet and let it cool on a wire rack.
Tej (Honey Mead)
Ingredients:
- 3 pounds honey
- 1 gallon water
- 1 packet wine yeast
Procedures:
1. Dissolve the honey in boiling water.
2. Allow the solution to cool to room temperature.
3. Add the wine yeast and stir well.
4. Pour the mixture into a clean glass container.
5. Cover the container with a cheesecloth and secure it with a rubber band.
6. Place the container in a warm, dark place for 2-3 weeks.
7. Once the fermentation process is complete, strain the mead into a clean container.
8. Allow the mead to age for at least 6 months before drinking.
Coffee
Ingredients:
- 1 cup ground coffee beans
- 4 cups water
Procedures:
1. Place the ground coffee beans in a coffee filter.
2. Insert the coffee filter into a coffee maker.
3. Add the water to the coffee maker.
4. Brew the coffee according to the manufacturer's instructions.
Ergo (Yogurt)
Ingredients:
- 1 cup whole milk
- 1 tablespoon plain yogurt (as a starter)
Procedures:
1. Heat the milk in a saucepan over medium heat until it reaches a temperature of 180-200 degrees Fahrenheit.
2. Remove the milk from the heat and let it cool for 5 minutes.
3. Add the plain yogurt to the milk and stir well.
4. Pour the mixture into a clean glass jar.
5. Cover the jar with a cheesecloth and secure it with a rubber band.
6. Place the jar in a warm, dark place for 8-12 hours.
7. Once the yogurt has set, refrigerate it for at least 4 hours before eating.
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