10/40 Window Snacks

Here are some snacks from East Africa:

SOMALIA SNACK

INJERA

INGREDIENTS:

1 1/4 cups flour	2 cups warm water
1 teaspoon salt	1 teaspoon baking soda
1 tablespoon club soda	Nonstick cooking spray

TO PREPARE:

1.         Put flour, salt, and baking soda in a blender. Add water and blend
slowly at first, then use a higher speed until the mixture is well blended. Make sure the flour isn’t getting stuck at the bottom of the blender.

2.         Pour the mixture into a bowl using a rubber spatula to scrape all
mixture out of the blender. Add club soda to the mixture and stir, using a spatula.

3.         Place a paper towel on a plate and set it aside.

4.         Spray a griddle with nonstick cooking spray and heat to medium.

5.         When the griddle is hot, scoop up some batter with a ladle and pour it onto the griddle. Swirl the griddle so the batter covers the surface evenly. Don’t make the injera too thick. Cook until the top of the batter looks dry and the edges start to curl.

6.         Use a flat spatula to lift the injera off the griddle. Place the injera on a wire rack to cool and start cooking the next one. While it is cooking, move the one on the rack to the plate with the paper towel.

7.         Continue cooking until all the batter is used, placing each cooked injera first on the wire rack to cool, then on the plate. Stack them one on top of the other.  Makes about 6 servings.

In Somalia, a thin, soft, spongy bread called injera (pronounced in-jeer-ah) is used as a utensil. A variety of dishes such as spicy meat curry, lentils, and chicken are brought to the table in a large, shallow bowl. Everyone tears off a piece of injera and uses it to scoop up the food. These are easy to make. You can use them to pick up food, wrap around your favorite lunch food, or just eat it alone.