PROEXPOSURE: let them eat pancakesInjera, a type of pancake is a staple food of Ethiopians everywhere andso it often comes under the gaze of the photographers fromPROEXPOSURE Ethiopia.To mark Shrove Tuesday here are a selection of some of their photos.
Injera is a traditional Ethiopian flat bread which can bemade from several types of flour depending on the locationof the bread baker. Injera is also called enjera, laxoox, lahohor canjeero. Some of the flours used in making injera areteff, whole wheat flour, barley, rice, and/or corn meal. Teffis the flour of choice for injera. However, since the growingof this iron rich grain is limited to certain elevations and aparticular amount of rainfall. Teff can be hard to come byand also very expensive.Jeanne Egbosiuba Ukwendu
Most Ethiopians wholive outside of Ethiopiawill go to great lengthsto eat injera – and so ifthey cannot access teffthey substitute withwhole wheat flour,barley, rice or cornmeal.
Recipe for Injera1 1/2 cups ground teff (180 g)2 cups watersalt, to tastevegetable oil, for the skilletDirections:1 Mix ground teff with the water and let stand in a bowl covered witha dish towel at room temperature until it bubbles and has turned sour;This may take as long as 3 days, although I had success with anovernight fermentation; The fermenting mixture should be theconsistency of a very thin pancake batter.2 Stir in the salt, a little at a time, until you can barely detect its taste.
3 Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat overmedium heat.4 Pour in enough batter to cover the bottom of the skillet; About 1/4cup will make a thin pancake covering the surface of an 8 inch skillet ifyou spread the batter around immediately by turning and rotating theskillet in the air; This is the classic French method for very thin crepes;Injera is not supposed to be paper thin so you should use a bit morebatter than you would for crepes, but less than you would for a flapjackpancakes.5 Cook briefly, until holes form in the injera and the edges lift from thepan; Do not let it brown, and dont flip it over as it is only supposed tobe cooked on one side.
6 Remove and let cool. Place plastic wrap or foil between successivepieces so they dont stick together.7 To serve, lay one injera on a plate and ladle your chosen dishes on top(e.g., a lovely doro wat or alicha). Serve additional injera on the side.Guests can be instructed to eat their meal without utensils, instead usingthe injera to scoop up their food.Read more at: http://www.food.com/recipe/authentic-injera-aka-ethiopian-flat-bread
Injera is almost never eaten by itself.The large flat bread is placed on thetable and other food is placed on top ofthe injera. Injera becomes the plate,the eating utensil, and the food. Piecesof injera are ripped off the main breadand used to scoop or pickup the otherfoods such as stews and salads. Theinjera soaks up the juices and flavorsfrom the food placed upon it. As themeal continues, the table becomesempty of all food.If you are a guest at a meal in Ethiopia,dont be surprised if someone tries tofeed you some food. This is done as asign of respect.
See more photos from Ethiopia on our website www.proexposure.co.ukFor more information about PROEXPOSURE contact our friendly teamOn +44(0)207275 8472 or email email@example.comPhoto credits: Ataklti Mulu, Frewoini Gebre Mariam, Alem Assefa, Sara IbrahimText credit: Jeanne Egbosiuba Ukwendu and www.food.com