Images courtesy Vittore Buzzi © thanks to 2dm
Here we are, it’s end of holidays! Today for the first day of publishing we introduce you the second reportage by Vittore Buzzi from distant lands of Ethiopia.
We understand the need to do not waste lot of word after summertime. So we remain mute. This are evocative images of the harvest of Teff, a native horn of the lands of East Africa, very durable and has the least amount of gluten (if you remember we talked about gluten intolerance in our Infoodgrafics on Celiac Disease ).
Enjoy the reportage and if you are already brave-hearted and responsive to the daily routine we offer this recipe with the flavors of Africa, the stew meat with Injera
1 packet beer yeast
120cl hot water
600 g finely ground teff flour
2 cloves garlic
20 grammes butter
40 grammes berbere sauce
40 grammes of cubed pork
500 grammes peeled tomatoes
Dissolve the yeast in a cup of hot water. Wait 10 minutes until it begins to foam, and then add the remaining water and flour. Stir well and cover. Let stand at room temperature for 24 hours. Then stir the mixture well and add some ‘baking soda.
Heat a nonstick large skillet over medium heat. Pour the batter into the pan, forming a spiral, so that the bottom of the pan is completely covered by batter. Cover and cook for a minute. Be careful not to be the bread toasting. Let cool on a platter, and put the rest on top as they are cooked. Finely chop the onion, garlic and squeeze to dry. When the onion is transparent, add a tablespoon of butter mixed with three tablespoons of Berber ‘, a glass of water and a pinch of salt. Taking care not to restrict the compound attack slowly, then add a pound of peeled and let sobbolire, then add the beef cubes. Keep cooking for about an hour, until ‘the meat is well cooked and the sauce is completely restricted. Serve on top of the Injera that you prepared earlier.