Guys if you are enjoying this video, note that this is a series, please watch the rest as I interview this incredible woman. Also please SUBSCRIBE as I am always uploading new cruelty free soul food recipes from around the world ❤ thank you and I appreciate you.
Yes! Evangelicals rejoice! Too bad 99.9 of the American variety will never taste Injera... Much less find Ethiopia on the map... Due to a long and illustrious history of under education😅
I am Ethiopian and I approve this video! In the temperate zone, it is made differently and we don’t mix teff with other things and the yeast is natural. But, great work here for people like me who reside in the north hemisphere! Sometimes, I make instant injera and it comes out all “blind”. lol I add even apple cider! lol
Oh lord Injera are so good. From a French perspective, It's as if sourdough bread made sweet love with buckwheat crepe and a bit of lemon. I wish I could eat it all day everyday,
Hi, just found your channel. 👍🏽and subscribed. I’ve been vegan most of my life and love the wonderful new food ideas from Ethiopia, Lebanon etc. thank you so much for your videos.
@@UncleLousKitchen It's great to learn that everyone else cooks how we do -- simple ingredients, some do it this way (refrigerate 3 days), some do it another way (refrigerate 5 days), so it's nothing to sweat about. Just get the applicable spices in order and have at it! ❤
Ethiopian food is so good! There is an Ethiopian restaurant about 2 hours away from me. I try to go once per year, and I always get the injera bread with different vegetable dishes on top.
I would love to know how to make the oils/paste that was used. The noug/nug and the tabla/telba or hemp/flax, that was in the containers. I have made injera once from another video, the five/six day process. I have this recipe in the fridge now at day three. I would like to know the recipe for oils used in this video. Thank you for sharing this recipe.
Nice one Lou! Great to see the injera made step by step, now I know how much like a batter it is. I have toyed with making it. I make sourdough breads and Dosa. We have a great Ethiopian cafe in Oxford that's serves all those dishes - it's delicous food, great value and the mother and son who run it are the nicest people. 👏
indian dosa batter which takes much shorter fermentation time also calls for adding small amount of fenugreek ... they add seeds ...very few indian recipes use fenugreek powder but it is ground coarsely and added to indian pickles along with coarsely ground mustard seeds ... since coarse mustard is also used in kanji making ... kanji is a fermented water with mustard and other spices including ... i have a feeling that this traditional recipes and ingredients have to do with encouraging growth of right kind of fermentation germs and inhibiting growth of wrong kind of germs ... or these ingredients are rich in terms needed for fermentation
@@UncleLousKitchen i thought same pan that you use for injera can be used ... dosa batter is spread with back of spoon which is used to measure batter on griddle ... there is a learning curve with any new recipe for that you have to watch dosa making videos
I love Ethiopian food! Got teff flour a few months ago and never had the courage to try this. I wonder if you could eventually veganize the spicy lamb recipe they also serve. I just love the mix of spices but can't figure out what they are. Thank you for this series!!
Hi Line thanks so much for stopping by, in the next few episodes you will see various stews where in the video you'll see the spices used and I mention in the description what's in each spice blend so you can recreate it at home 🥰 really glad you like it and I hope you get a chance to watch the rest
we love Ethiopian food but since we left Sudan we could not find the ingredients to prepare the berbere' powder although in Khartoum we could buy it as paste . I realy wish to find the right ingredients recipe and the way to prepare and the place I can find in uk . thank you
After prepare the batter we have to keep in fridge for 3days thrn add boiling water and keep it outside till afternoon then make injera .I am correct or missing something .
Ethopian food is SO good, unfortunately it is soo hard to get in europe! There is only a few restaurants only in big cities, it's expensive, and the ingredients are super hard to get by and also expensive. I wanna eat this every day 🙈
Shame to hear that and it doesn't make sense for it to be expensive. if you like Ethiopian food check the rest of the videos in the series, you can make them at home
The combination of my favorite food and hearing Hebrew is awesome. ❤ My injera came out terribly. Is it cooked at a low heat? Would it help to mix in another flour or starch (gluten free)?
So after she had it in the fridge for 3 days and adds the hot water does she stir the hot water in? And after that it has to rest longer or can be cooked right away?
@@jnellsparri284 Yes, that's what I thought so too. Other recipes suggest to store the batter in dark place for a few days. Have you tried this method? Were you successful?
@@dhivyajayaprakash5899 I successfully made injera by not keeping it in the fridge, but it tasted grainy. So I will try the refrigerator just to see if that will work. If not, it will have to be left out.
@@UncleLousKitchen hey there, thanks 4 answering. I am using a new crepes grill, but it was partially as you said, it was not cooked enought. The other problem was it was too dense and couldn't form the little holes that allow it to dry enought.
Guys if you are enjoying this video, note that this is a series, please watch the rest as I interview this incredible woman. Also please SUBSCRIBE as I am always uploading new cruelty free soul food recipes from around the world ❤ thank you and I appreciate you.
She greeted him with a, “Praise the Lord!”….I’m a fan already!
Haha she's a beautiful soul.
@@UncleLousKitchen I’ll eat anything that she cooks!❤️
Yes! Evangelicals rejoice! Too bad 99.9 of the American variety will never taste Injera... Much less find Ethiopia on the map... Due to a long and illustrious history of under education😅
I love her smile. It would be an absolute gift to learn from her.
OMG Amazing! Ethiopian is one of my favourite types of food!
Thanks so much mate episode 2 coming Tuesday I know you like Ethiopian stews
So homesick watching her cook all my favorite dishes thank you for this 🙏🏿💙
Ted you legend thanks so much for coming back to see the rest haha I really appreciate it, so glad you enjoyed the series
@@UncleLousKitchen thanks they are incredible 👏🏿 ❤️
I am Ethiopian and I approve this video! In the temperate zone, it is made differently and we don’t mix teff with other things and the yeast is natural. But, great work here for people like me who reside in the north hemisphere! Sometimes, I make instant injera and it comes out all “blind”. lol I add even apple cider! lol
This lady is using the old Ethiopian way to make Injera😍 because we don't use this anymore, but we use Electric meggo.
If I had the patience to make injera I would buy an electric one too haha
looks healthy afffff ugh i want it now!
I need that grill, or the Electric meggo soon! 😊
LOVE THIS. This is probably the most no-fuss, no-fluff injera making videos i've watched ( and ive watched a lot trust me)!
Oh lord Injera are so good. From a French perspective, It's as if sourdough bread made sweet love with buckwheat crepe and a bit of lemon. I wish I could eat it all day everyday,
Ooh buckwheat crepes! My wife loves those
What a house and garden 😍.
It's amazingly peaceful there and she's so lovely everything was perfect haha
Hi, just found your channel. 👍🏽and subscribed. I’ve been vegan most of my life and love the wonderful new food ideas from Ethiopia, Lebanon etc. thank you so much for your videos.
You're amazing thank you so much, sorry for the late reply I took a break from posting but I'm back now and I very much appreciate you being here.
Ethiopian food is so delicious and the people are so beautiful and kind!
They absolutely are
Another awesome recipe video and great to see vegan recipes from other countries/cultures Uncle Lou. Love 🥰 the video and love 💕💞 Uncle Lou & Salma.
Thank you so much mate appreciated as always
wow amazing!!!! what a treat
Thank you stay tuned for episode 2 🥰
Beautiful lady and atmosphere. Feels like holiday. 😊♥️
Thank you it really was
Look's amazing! Great job lou and the special lady
Thanks so much Yael!!!! Great to see you here.
Beautiful home!
Absolutely stunning isn't it
I Love this video ❤
I Love your both Joyful spirit, I enjoyed the languages you spoke..
Well done.👍
Thank you so much Jacky I hope you get round to watching the whole series with her, she's beautiful and her story is both tragic and inspiring
amazing video, thank you!
Thank you bee 🐝
I found your channel today, subscribed.
You're amazing thank you
Thanks so much, Lou, for this great series. I loved all 4 videos. Great to see the recipes are super-basic, with just a difference in seasoning.
Hi Lamb :D thank you so so much for taking the time to stop by I really appreciate the comment.
@@UncleLousKitchen It's great to learn that everyone else cooks how we do -- simple ingredients, some do it this way (refrigerate 3 days), some do it another way (refrigerate 5 days), so it's nothing to sweat about. Just get the applicable spices in order and have at it! ❤
Absolutely. If it tastes good it tastes good (to use a carnist response to sausage 🤣)
@@UncleLousKitchen 🤣🤣🤣
Ethiopian food is so good! There is an Ethiopian restaurant about 2 hours away from me. I try to go once per year, and I always get the injera bread with different vegetable dishes on top.
Only once a year? Why not once a week?
Am learning and I want to try cook it
I would love to know how to make the oils/paste that was used. The noug/nug and the tabla/telba or hemp/flax, that was in the containers. I have made injera once from another video, the five/six day process. I have this recipe in the fridge now at day three. I would like to know the recipe for oils used in this video. Thank you for sharing this recipe.
Hi just discovered your channel and I'm already hooked!
Aaron I really appreciate it thank you
Nice one Lou! Great to see the injera made step by step, now I know how much like a batter it is. I have toyed with making it. I make sourdough breads and Dosa.
We have a great Ethiopian cafe in Oxford that's serves all those dishes - it's delicous food, great value and the mother and son who run it are the nicest people. 👏
Heyyy Leo thanks so much for stopping by I always appreciate the comments
I've never met a bad Ethiopian person they are kind gentle souls
I am very grateful! Thank you! I like this flavor.
Looks amazing!!!
Thanks Parker, have an awesome day!
Excellent explanations 😊Thank you 🕊
You are so welcome thanks for stopping by
This is awesome!!!
Thanks so much Sarah
Liked and subscribed. Love from Australia ❤
Thank you so much 😊
10:50 Yes! Beautiful! Then pause at 10:51
Sorry Ty I didn't understand
indian dosa batter which takes much shorter fermentation time also calls for adding small amount of fenugreek ... they add seeds ...very few indian recipes use fenugreek powder but it is ground coarsely and added to indian pickles along with coarsely ground mustard seeds ... since coarse mustard is also used in kanji making ... kanji is a fermented water with mustard and other spices including ... i have a feeling that this traditional recipes and ingredients have to do with encouraging growth of right kind of fermentation germs and inhibiting growth of wrong kind of germs ... or these ingredients are rich in terms needed for fermentation
I love dosa I wish I had a good pan for it
@@UncleLousKitchen i thought same pan that you use for injera can be used ... dosa batter is spread with back of spoon which is used to measure batter on griddle ... there is a learning curve with any new recipe for that you have to watch dosa making videos
Yummy 😋🤤 adoro injera
Gracias Meron
I love Ethiopian food! Got teff flour a few months ago and never had the courage to try this. I wonder if you could eventually veganize the spicy lamb recipe they also serve. I just love the mix of spices but can't figure out what they are. Thank you for this series!!
Hi Line thanks so much for stopping by, in the next few episodes you will see various stews where in the video you'll see the spices used and I mention in the description what's in each spice blend so you can recreate it at home 🥰 really glad you like it and I hope you get a chance to watch the rest
Amazing 😮
we love Ethiopian food but since we left Sudan we could not find the ingredients to prepare the berbere' powder although in Khartoum we could buy it as paste . I realy wish to find the right ingredients recipe and the way to prepare and the place I can find in uk . thank you
Hi Nabil, try big Asian supermarkets you'd be surprised they sometimes have African products
Perfect❤
I tried to prepare but failed😊
After prepare the batter we have to keep in fridge for 3days thrn add boiling water and keep it outside till afternoon then make injera .I am correct or missing something .
I think you can do it a bit less but that's how she does it
I think she meant hot/warm water, because boiling water would kind of partially cook out
Ethopian food is SO good, unfortunately it is soo hard to get in europe! There is only a few restaurants only in big cities, it's expensive, and the ingredients are super hard to get by and also expensive. I wanna eat this every day 🙈
Shame to hear that and it doesn't make sense for it to be expensive. if you like Ethiopian food check the rest of the videos in the series, you can make them at home
The combination of my favorite food and hearing Hebrew is awesome. ❤ My injera came out terribly. Is it cooked at a low heat? Would it help to mix in another flour or starch (gluten free)?
Ah that could be the reason, it needs to be high heat, it only takes a minute or so to 'cook' make sure it's thin enough
Great content! :) Where can I purchase the mogogo?
Tough question, I looked on Amazon but couldn't find, maybe I'm spelling it wrong
Thanks for trying. 👍
በጣም ቆንጆ እንጀራው ግሩም ነው😊
❤️
Great Video! Where can I get the Mogogo potter ? I really want to buy it. Please send the link if it is online
I looked on Amazon unfortunately I couldn't find one there apparently it's spelt mEgogo with an E not an O or A, I didn't know
@UncleLousKitchen Thank you! Ask Mama where she bought it if you have a chance to meet her again. Thanks!
It's commonly known as a Mitad.
@@cramcrams7741 I am looking for the real mitad
Does it still ferment in the fridge? Or should we leave it sitting out? Why does she refrigerate it versus letting it rest in a warm environment?
Refrigeration is fine, I think because she makes a big batch it's like a sourdough starter
@UncleLousKitchen so it will still have that sour taste? 🍋 😀
What does the boiling water do for the injera versus using cold water?
Hi Chef, thanks for stopping by, I'll be honest I have no idea sorry buddy
Helps the enjera to out bubbles/ eyes
So after she had it in the fridge for 3 days and adds the hot water does she stir the hot water in? And after that it has to rest longer or can be cooked right away?
Rest it again, she said. Like morning to afternoon.
What's Magog in English ??
She seems so sweet!
She's amazing thanks so much for watcht
Where can i buy the mogogo in Europe? Tnks
Hi Andrea I would recommend Amazon for this
אני חושב שכדאי לנסות לחפש במסעדות של העדה האתיופית יש להם ספקים כנראה
Does she grease between each injera or just the once?
She just gives it a quick wipe down before each
What does Fenugreek do to the Teff mixture?
I think it's a mix for flavour and when you soak it, it has like a gel formation around it. It may contribute to the way it turns out
Fenugreek helps in fermenting the batter. In southern India, we used soaked fenugreek seeds while preparing our batter. It makes it soft and fluffly.
@@dhivyajayaprakash5899 thanks, that's good to know. I thought you couldn't ferment in the fridge because of the cold temp, but I must try this.
@@jnellsparri284 Yes, that's what I thought so too. Other recipes suggest to store the batter in dark place for a few days. Have you tried this method? Were you successful?
@@dhivyajayaprakash5899 I successfully made injera by not keeping it in the fridge, but it tasted grainy. So I will try the refrigerator just to see if that will work. If not, it will have to be left out.
How you can eat that big flatbread?
Rip it and dip it
K thi k ,teff flour greie in oven very put water?
I didn't understand sorry
ተልባ፣flexseed ፣ኑግ፣black cumin
Tiff is gluten free
❤❤👍
🎉😊
❤️
Noug is Niger seeds
Yes, that's it!!!
When i try to do it, it breaks up....😮💨
Ok so in this case it may be the bottom is not cooked enough or you aren't using non stick.
@@UncleLousKitchen hey there, thanks 4 answering. I am using a new crepes grill, but it was partially as you said, it was not cooked enought. The other problem was it was too dense and couldn't form the little holes that allow it to dry enought.
ቀለበት አድርጎ ሊጥ ሲቦካ በሕይዎቴ አይቼ አላውቅም
ነውር ነው
How to make injera: step 1) Be Ethiopian
Does that mean you can't qualify to make Chinese or Curry?
Lol..
I'm from New Zealand and I'm trying.
Minutes and minutes of greasing the stove top...
That's the process 😃
ምጣድ፣ምጎጎ
She speaks Hebrew, because she similar to the real Hebrews, which you are not!!🤚🏽
Care to explain why?
😂
?