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.
Main: Hernesupp and Dark Rye sour dough. Dessert: Estonian Kringle
Hernesupp is the the Estonian version of a pea and ham soup. Made with yellow peas and barley it was quite different to the pea and ham I am used to. This was served with lovely Dark Rye sour dough. Estonia is famous for its fermented black bread. This is achieved by a long fermentation of rye flour.
Kringle is a braided bread filled with a sugar/cinnamon mix. Fun to make and great to eat. To make it you roll out a thin layer of yeasted milk dough, cover it with the cinnamon, roll it up into a sausage shape, cut it in half and plait/twist it like hair.
Doro Wat, Tsebhi Birsen, Coconut Cucumber and Lime salsa on Injera.
I’ve been a bit quiet in the kitchen so it’s time to get back into it. Eritrea is a small east African country on the horn of Africa. The cuisine is very similar to Ethiopia.
The Doro Wat is a chicken stew. It has a crazy amount of onions caramalised for a few hours, then berbere and chicken are added.
Tsebhi Birsen is a very spicy red lentil stew. This was served on Injera bread made from white Teff (flour) and accompanied with a coconut cucumber salsa which acts as cooling agent for the very spicy food.
I’m excited my Injera bread skills are coming along. Injera is fermented for five days before cooking. I have found that adding some sour dough starter to the Teff flour really kicks the fermenting into top gear quickly.