Tag Archives: pancake

Ethiopian Sweet Potato and Lentil Wat with Injera Flatbread

22 Oct Wat & Injera Flatbread

A wat or wot (what?) is an Ethiopian stew. I first read about Ethiopian cuisine on The Taste Space and I knew I had to try it out for myself. It is spicy, which I love as you might have guessed and is great for vegetarian or vegan food lovers. The flavour comes mainly from an Ethiopian spice mix called Berbere. Berbere has as many different variations as I have shoes but the one I have chosen to make includes: red chilli flakes, turmeric, paprika, ginger, fenugreek, cardamom, cumin, coriander, cinnamon, allspice & clove.

I decided to make it with sweet potatoes and yellow lentils (or split peas) because the sweet potatoes are at their peak here at the moment which means delicious and cheap. You could also use pumpkin and chickpeas or any other vegetables you need to use up. Just add a legume to the pot to make it authentic and nutritionally balanced.

The traditional accompaniment to any Ethiopian meal are Injera flatbreads. Injera are slightly spongy crepe or pancake-like flatbreads made with a yeasted dough batter made from Teff flour. Teff is an ancient grain believed to have been cultivated in Ethiopia and Eritrea since 4000 BC.

I have a brilliant flour supplier in Alhaurin, Andres from El Amasadero who can get hold of these unusual flours. He also holds bread making workshops which I am threatening to attend one day.  Fortunately you don’t have to make these with Teff flour you can use spelt or normal flour instead. It’s actually fun to do. Or you could just buy some Indian or Middle Eastern flatbreads if you’re short of time (or patience).

Ethiopian Sweet Potato & Lentil Wat Recipe

Serves 3-4, vegan, gluten-free.  Adapted from The Taste Space

For the Berbere spice mix:

Makes 1 small jar. You only need 1 Tbsp for this recipe

  • 4 1/2 tsp red chilli flakes
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric powder
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 3 Tbsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp ground coriander
  • 1/4 tsp ground clove
  • 1 tsp ground black pepper

Grind the fenugreek seeds, red chilli flakes & sea salt in a mortar & pestle or spice grinder until you have a powder then mix with the rest of the ingredients. Store in an airtight container in a dry place.

Sweet Potato & Lentil Wat Recipe

  • 2 sweet potatoes (about 600g), scrubbed and cut into 1-2 cm chunks
  • 2 Tbsp coconut oil (or olive oil)
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 Tbsp minced ginger
  • 1 Tbsp Berbere spice mix (see above)
  • 1 cup dried yellow lentils (or split peas)
  • 1 litre veg stock
  • salt & black pepper
  • 1/4 cabbage (250 g), shredded
  • 1 large tomato, roughly chopped
  • a squeeze of lemon juice
  • fresh coriander to serve

In a large saucepan, heat the oil over a medium heat and cook the onions, with a pinch of salt, for about 4 minutes until translucent. Then add the garlic and ginger and cook for a minute or two more. If it gets dry add a little splash of stock. Add the 1 tbsp Berbere spice mix, cabbage, tomato and season with salt & black pepper.

Add the lentils, sweet potatoes and veg stock, bring to the boil then lower the heat and simmer, partially covered, for 20-25 minutes until the sweet potato is soft and the lentils are cooked. Add a squeeze of lemon juice and cook for 5 minutes more with the lid off. Add the fresh coriander just before serving and check seasoning.

Injera Flatbread Recipe

Serves 3-4, vegan. Needs an hour rising time

  • 110 g wholemeal, spelt or teff flour
  • 1 tsp baking powder
  • 1 tbsp active dry yeast (or 15 g fresh)
  • 155 ml warm (not hot) water

Mix everything together in a large bowl to form a batter. Cover with a clean tea towel and leave in a warm place for an hour or longer until well risen.

When ready to cook, stir the batter then tip into a blender with about 110 ml (1/2 cup) water and blend. The batter will be quite thin.

Heat a large non stick frying pan over a medium high heat without any oil and pour about 1/2 cup of the batter into the pan, swirl or spread it about with a spatula until it covers the base of the pan evenly like a crepe/pancake. Cook until little bubbles or cracks appear all over the top. You do not need to turn it over to cook the other side. Keep warm on a plate covered with a tea towel while you cook the rest.

Things That Made Me Smile Today…..

Rufus posing in the autumn sun.

Pink Roses & Acorns, there’s got to be a recipe in there somewhere….

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

18 Mar

I was looking for a recipe to use up the other half of  the cabbage I used to make my Cabbage, Potato & Leek Soup and found this on 101 Cookbooks. The origianl version is called Okonomiyaki but is also known as Japanese Pizza. It is nothing like a pizza except, I suppose, it’s round. It is delicious though and you can add whatever flavourings you like. I added some toasted sushi nori (the seaweed sheets) and some Thai Massaman curry paste which gave it great flavour. It’s kind of like street food in your own home. It has that crispy, fried, spicy addictive thing that you want to eat with your hands. The shredded cabbage is mixed with leeks, eggs, wholemeal flour and whatever seasoning you fancy.

It’s a mixture of a pancake, frittata, tortilla, rosti and squeak without the bubble. But it definitely is not a pizza….

Thai Spiced Crispy Cabbage Pancake (or Japanese Pizza)

makes 3 or 4 large thin pancakes, vegetarian. Adapted from 101 Cookbooks

  • 1/2 head cabbage, core removed and finely shredded
  • 1 large leek, dark green ends removed, cut in half lengthways, rinsed well and sliced
  • 100 gr wholemeal flour (or plain)
  • salt & black pepper
  • about 2 tbsp curry paste (whatever you have)
  • 1 tbsp oyster sauce
  • 5 eggs, beaten
  • 2 sheets of sushi nori (toasted under the grill for few seconds on each side)
  • 2 tbsp olive oil
  • fresh coriander to serve

In a large bowl, mix together the cabbage, leeks, flour, salt & black pepper until everything is coated in the flour. Stir in the beaten eggs, curry paste, oyster sauce and finely crumble over the toasted nori sheets. Mix well to make sure everything is evenly distribited.

Heat  about 2 tbsp oil in a large frying pan over a medium heat.  Add a quarter of the cabbage mixture to the hot pan and press it out and down to fill the pan with a metal spatula. Make sure it is quite thin & flat. Cook for 4-5 minutes until the bottom is golden brown. To flip it, slide it out onto a plate, place another plate on top and turn them over. Add some more oil to the pan if necessary and slide the pancake back into the frying pan. Press down with the spatula and cook for a further 3 -5 minutes until golden on that side too.

Serve straight away garnished with lots of fresh coriander leaves. This is a perfect quick and easy supper or brunch dish with bags of flavour. Great hangover food that isn’t bad for you!!

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