How To Cook African Teff Inge Breads With Carrot Chutney - Recipe

Published on: 16/10/2021 | Last Updated: 21/10/2021
How To Cook African Teff Inge Breads With Carrot Chutney - Recipe

Learn how to cook "African teff inger cakes with carrot chutney". Delicious recipe.

The traditional teff dough can ferment in a few days, but with this upgraded version it becomes faster. Yogurt adds acidity, while sparkling water creates bubbles. If you do not have teff flour, use whole grains in the same amount and add 1/2 cup of water.

Required products :

for the chutney:

  • 2 tablespoons olive oil
  • 4 carrots, peeled and cut into cubes
  • 3 onions, chopped
  • 4 cloves garlic, chopped
  • 2 small pieces of fresh ginger, peeled
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 4 grated cardamom pods
  • 2 cups vegetable broth
  • 1/2 teaspoon salt

for the bread teff inger:

  • 2 cups wholemeal flour
  • 1 cup white flour
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 and 1/2 cups of carbonated water
  • 3/4 cup yogurt
  • olive oil for spreading

* A tea cup is used to measure the quantities.

Method of preparation :

even:

Heat olive oil in a large skillet over medium heat. Pour in carrots, onions, garlic and ginger, reduce heat and fry for 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom and thyme. Cook for 1 minute, stirring constantly. Reduce heat and simmer for 45 minutes or until carrots are soft and liquid is almost evaporated. Remove the sprigs of thyme and ginger. Season with 1/2 teaspoon of salt.

Teff Injeers:

Mix in a large bowl the flour and white flour, baking soda and 1 teaspoon of salt. In a small bowl, mix the yogurt and soda water until smooth. Pour the milk mixture into the bowl with the flour and homogenize.

Heat a large frying pan greased with olive oil with a non-stick coating over medium heat. Pour into it about 1/3 cup of the dough in the pan and make a flat pancake using the underside of a ladle. Bake for 20 seconds, close the pan with a lid and wait another 40 seconds or until done. Transfer the bread to a plate and cover with a towel to keep it warm. Repeat, spreading the pan and making cakes from the rest of the dough.

Serve the teff inge bread with the carrot chutney.

Enjoy your meal!

 
More on the topic:
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  • Rolls of tortilla bread with appetizer
  • Pie with ham, cheese and onions
  • Yellow cheese pie with cottage cheese and sesame seeds


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