Kokoda is Fiji’s version of ceviche and the national dish. Raw fish is marinated in lime and lemon juice. The juice “cooks” the fish. Then mixed with fresh salad ingredients, coriander and finished off with coconut milk.
Key Wat, Misir Wat, Ye’abesha Gomen and Injera bread
I was hugely excited to be cooking Ethiopian, one of my all time favourite cuisine styles, so I decided to try extra hard to be authentic.
First step was properly fermented, 100% Teff (flour) Injera bread. This takes five days. To my dismay my Teff arrived in the post and they accidentally sent me Teff seeds not flour. After some research I discovered that you can grind Teff easily in a coffee grinder so with fresh flour in hand I mixed it with warm water and let it sit to ferment.
Five days on I was presented with a slightly awful looking brew of muck with a slightly blue film on top. Nearly throwing it out I re-read my source material and discovered this was to be expected so I completed the process and proudly ended up with a plate of dark Injera which was as good if not better than any I had been served before. Massive effort but worth every bit!
Next step is the Niter Kibbeh. Niter Kibbeh is a spiced clarified butter and if you are cooking Ethiopian it is essential. It provides the basis of the flavour. Simmer a stick of butter over a low heat for 2 hours with a stack of spices, strain it and you have Niter Kibbeh. Use this as your cooking oil in everything. A spectacular flavour.
From there the rest was pretty easy, Key Wat as slow cooked onion and beef stew, Misir Wat (red lentil stew), Ye’abesha Gomen (collard greens stew). Ethiopian food is king.