INGREDIENTS

INSTRUCTIONS

The Ingera is made from a cereal grain that is unique to Ethiopia
known as T'ef Though t'ef is unique to Ethiopia it is diverse in  color
and habitat. T'ef is a member of the grass genus Eragrostis or
lovegrass. Though T'ef will grow in many areas it is not an easy crop
to farm. One problem in particular is that the weight of the grain
bends the stem to the ground.  Fortunately for the Ethiopian Jews (and
all Ethiopians) who depend on  T'ef Ingera as a staple of their diet.
T'ef is a nutritional miracle  food. It contains two to three times the
iron of wheat or barley. The  calcium, potassium and other essential
minerals are also many times  what would be found in an equal amount of
other grains. T'ef has 14%  protein, 3% fat and 81% complex
carbohydrate  T'ef is the only grain to have symbiotic yeast. Like
grapes, the  yeast is on the grain so no yeast is added in the
preparation of  Ingera.  T'ef is milled to flour and made into batter.
The batter is allowed  to sit so the yeast can become active. When the
batter is ready it is  poured on a large flat oven and allowed to cook.
This process is much  harder than it sounds and I would recommend
buying ingrera from an  Ethiopian Market or Restaurant in your area.
(make sure to demand  T'ef Ingera, many Ethiopian restaurants will give
substitute Western  grains for customers who do not know better-The
moreT'ef in your the  restaurant's ingera the darker the gray color).
If you are interested to attempt making ingera you can order T'ef from
Madkal Forages Inc by calling (208) 454-3330 (they grow it in Idaho).
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>
on Feb 27, 1998

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