Redemption Injera
I messed up making injera many years ago. Fermentation went wrong. I think it was too hot of a summer in Ithaca, New York. I was reading how cool Ethiopia is (similar to San Fransisco weather), and I think that's why my first injera failed. My wife just came back from Washington DC and she got me a large bag of teff flour for cheap.
In my dry, cool apartment in Boston. I have decided to try again. It has to work!
So right now I'm fermenting the starter.
I'm hoping this is successful because I got some recipes I want to try out. I have a fusion recipe in mind-something involving overly-fermented kimchi and lentils. A love story to the power of fermentation.
Also I'm interesting in trying more seafood Ethiopian food like Asa Goulash (fish stew)!
Also injera would go great with traditional chili!