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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Bako-recipe
In the health food shop I saw something, on the shelf with spices,
which caught my attention: "Bako, Ethiopian spice-mixture" it's called, and it's made from 18 different spices. It came with 3 recipes, of which one was vegetarian, so I bought it, and will try the recipe some day when I have the time. Meanwhile, I thought I'd post it he Bako-recipe: 3 dl cooked chickpeas =BD kg carrots =BD kg regular onions, or red onions 300 g oil or margarine 2 Tbsp Tomato puree 2-3 tsp Bako 1 tsp Salt 1 dl water (add more during cooking). Chop the onions, slice the carrots, and fry them until they're slightly brown. Add all other ingredients. Let it cook at low heat for 2 - 3 hours, adding more water when/if needed. Serve with rice, potatoes, or bread. --=20 Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN "well, of course you're not Peter Fonda if you are Jane Fonda. that would just be silly!" iain (afdaniain) |
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Bako-recipe
MEow > wrote:
> In the health food shop I saw something, on the shelf with spices, > which caught my attention: "Bako, Ethiopian spice-mixture" it's > called, and it's made from 18 different spices. It came with 3 > recipes, of which one was vegetarian, so I bought it, and will try the > recipe some day when I have the time. Meanwhile, I thought I'd post it > he > > Bako-recipe: [removed by moderator] Thanks! I wonder if I can find this Bako stuff. I live near a "little Ethiopia area and went there for an amazing vegetarian buffet. I'm a big fan of Ethiopian food now. What I really want is to figure out how to make the sour-dough flat bread that has a wierd rubbery, but awesome texture. I couldn't imagine how to start it, or where to look.. |
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Bako-recipe
On Sat, 6 Dec 2003 09:59:58 GMT, wrote:
>Thanks! I wonder if I can find this Bako stuff. I live near a "little >Ethiopia area and went there for an amazing vegetarian buffet. I'm a >big fan of Ethiopian food now. What I really want is to figure out how >to make the sour-dough flat bread that has a wierd rubbery, but awesome >texture. I couldn't imagine how to start it, or where to look.. That bread is called 'injera.' When Ethiopians make it for themselves, they use teff flour and it's pretty sour and (to non-Ethiopians) kind of peculiar tasting. The kind served in restaurants has usually been Americanized. Here are some teffless recipes: http://www.recipesource.com/cgi-bin/...ageFi eld.y=0 --Rebecca |
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Bako-recipe
rebecca > wrote:
> That bread is called 'injera.' Thanks D. and Rebecca.. I had no idea what that stuff was called. I'm sure to try one of these recipes soon and report back. |
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Bako-recipe
On Sat, 6 Dec 2003 16:21:00 GMT, dolo > wrote:
> Do you mean injeera? > http://www.recipesource.com/ethnic/a...0/rec0011.html > I understand the club soda is crucial. If you manage to find real teff flour, that grain has symbiotic yeast, so the batter will get nice and bubbly in a day or three. If using wheat or other glutinous flours, be careful not to overbeat, or the injera will get too chewy (just like pancake batter). HTH, N. |
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Bako-recipe
While frolicking around in rec.food.veg.cooking, MEow of Feline.Inc
said: [snip recipe] A little word of warning: the spice doesn't smell all that hot, and when you've just added it, you'll think that the dish tastes bland, if you taste it right after adding all of the ingredients, but there's a reason why it has to cook for hours: the flavour really does come out more the more you cook it, and after 2-3 hours, as the recipe says, it is quite spicy (but in a way so you won't really notice until you've chewed and swallowed the first bite). I also thought that the amount of fat was a bit high, so I reduced it and added more water. The dish turned out fine, if a bit fatty, anyway. -- Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN "me vos pedo en directiono generallissimo" Andy Spragg (Sheddie) |
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