Papa Tofu Loves Ethiopian Food

LaurenL · **Joined:** Wed Nov 03, 2010 7:19 am **Posts:** 97

Does anyone have Kittee's new zine? Favorites?

Dr. Apricot · **Posted:** Sun Jul 31, 2011 8:28 am

Check out this thread in the Mall:

viewtopic.php?f=34&t=12726

But I'm going to leave this thread open for reviews once they start pouring in.

gaia13 · **Joined:** Fri Oct 22, 2010 6:02 pm **Posts:** 1710

I tested for this, and will go through my notes later and post what I thought were some stand-out recipes, although this was my first time making/eating Ethiopian food. I will say everything I tried was fantastic, though.

Thanks for posting that link to the Mall. Had no idea it was there, but off to check it out.

linanil · **Posted:** Thu Aug 04, 2011 6:11 pm

Anyone have a sub for tapioca and rice flour? Would regular flour work? chickpea? I want to make the black eyed pea sausages but I don't want to buy extra flours right now.

molly · **Posted:** Fri Aug 05, 2011 8:36 am

Is there a recipe for injera in this?

designedtobekind · **Posted:** Fri Aug 05, 2011 10:14 am

molly wrote:

Is there a recipe for injera in this?

There is!

molly · **Posted:** Fri Aug 05, 2011 10:37 am

Ooh. Now I especially want.

lobsteriffic · **Posted:** Fri Aug 05, 2011 11:52 am

I bought some teff flour yesterday! Now I just need to get some urad dal and I can make me some injera.

Adam Crisis · **Posted:** Fri Aug 05, 2011 3:08 pm

the split pea w'et is my favorite so far

Efcliz · **Posted:** Sun Aug 07, 2011 7:55 am

I made the nitter kibbeh, chickpea fish in wine gravy, red lentils version 1 and collard greens last night. I didn't plan it enough to
do the injera in time and I was too scared of Kittee's warning not to use other grains so I served it with proper Staffordshire oatcakes, which are the texture of injera but not sour. It was all fabulous. I especially loved the gravy for the fish. I have loads of nitter kibbeh so I'll be making more stuff for definite, including braving the injera.

darksideknitter · **Posted:** Wed Aug 10, 2011 2:27 am

My copy arrived today, I now need to get friends to have an Ethopian dinner party. What to cook first? Probably the chickpea fish.

magpie · **Joined:** Thu Oct 21, 2010 12:58 am **Posts:** 7

Tonight I made a small batch of niter kibbeh, ye'shimbra kolo (roasted chickpea snacks) and ye'kik w'et (split peas in a spicy gravy). Delicious! The roasted chickpeas are nice and crunchy and will make a good snack at work. The split peas are very flavorful -- I am really enjoying the Ethiopian spice blends. Looking forward to making other recipes soon.

kittee · **Posted:** Fri Oct 07, 2011 10:56 am

I just stumbled upon a giveaway for PTLEF on Vegweb. It goes until October 11th!
http://vegweb.com/index.php?topic=41542.0

xo
kittee

Veglicious · **Posted:** Sat Oct 08, 2011 9:18 pm

I'm eagerly awaiting my copy from Herbivore.

maygles · **Posted:** Mon Oct 17, 2011 3:33 pm

I made my first recipes from this last night!:

I made Ye'abesha gomen, yeshiro w'et, and ye'miser w'et (on storebought, but locally made 100% teff injera).

kittee · **Posted:** Tue Nov 01, 2011 2:45 am

Marika reviewed it with a ton of photos here:
http://kitteekake.blogspot.com/2011/10/ ... eview.html

xo
kittee

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3970

^^ What a great review, kittee!!! <3

So, I am hoping to make a feast from the book soon so anyone who knows anything about urad dal: I'm having a bit of trouble finding it, any subs on that for the injera?

I saw a bag of black (I supposed with skins on) urad dal in a store a couple of weeks ago and am still kicking myself for not buying it. Went back to the same store yesterday and it was gone. I did buy teff flour and all my other ingreds, but still missing the urad dal. Any subs to propose for the injera if I can't locate it. I really want to go forward with a feast!

And if anyone in Toronto reads this and you have found some, can you tell me where.

Thanks!

kittee · **Posted:** Thu Nov 10, 2011 9:32 pm

seitanicverses wrote:

I saw a bag of black (I supposed with skins on) urad dal in a store a couple of weeks ago and am still kicking myself for not buying it. Went back to the same store yesterday and it was gone. I did buy teff flour and all my other ingreds, but still missing the urad dal. Any subs to propose for the injera if I can't locate it. I really want to go forward with a feast!

urad dal also goes by the name of black gram. any indian/subcont asia grocery store should stock it!
according to this link: http://www.ethio.nl/ethio_fertilizers/injera.html
injera can be found in toronto!
found this thread, too: http://chowhound.chow.com/topics/510353

here's a list of restaurants/supplier I found: i bet they will sell you a bag of injera if you need itL
http://www.ethiopianhouse.com/
http://www.weblocal.ca/twins-teff-injer ... to-on.html
http://www.steelbananas.com/2009/10/ins ... -eateries/

xo
kittee

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3970

Thanks so much kittee!! I really want to find the urad dal so I can make my own injera but it would also be awesome and would save time if I need a quick fix if I could find it ready made to buy. Looks like I can probably find it ready made somewheres in this podunk town!

Anyway, I'm going downtown again Saturday and plan to hit a couple of Indian grocers to see if I can find the dal. I really should be able to. I'd be surprised if I couldn't.

Thanks so much again for the links and help. Looks like I will be a'feastin' soon!

saladsally · **Joined:** Sun Oct 24, 2010 11:53 am **Posts:** 303

I'm patiently waiting for mine in the mail. Sort of.

maygles · **Posted:** Fri Nov 11, 2011 1:48 pm

For peeps in the Bay Area, the market attached to Vik's Chaat in Berkeley has urad dal!

annak · **Posted:** Sat Nov 12, 2011 2:00 pm

linanil wrote:

Anyone have a sub for tapioca and rice flour? Would regular flour work? chickpea? I want to make the black eyed pea sausages but I don't want to buy extra flours right now.

OK I don't have this zine and don't know what the recipes are, but tapioca flour is, IIIRC, tapioca starch - I would sub cornstarch or maybe arrowroot. They behave a little differently (Alton Brown goes over this in a Good Eats ep, but I can't find it!) but are basically all starches/thickeners. If you have Ener-G egg replacer around it basically IS tapioca starch, so just use that.

kittee · **Posted:** Sat Nov 12, 2011 6:20 pm

annak wrote:

linanil wrote:

Anyone have a sub for tapioca and rice flour? Would regular flour work? chickpea? I want to make the black eyed pea sausages but I don't want to buy extra flours right now.

OK I don't have this zine and don't know what the recipes are, but tapioca flour is, IIIRC, tapioca starch - I would sub cornstarch or maybe arrowroot. They behave a little differently (Alton Brown goes over this in a Good Eats ep, but I can't find it!) but are basically all starches/thickeners. If you have Ener-G egg replacer around it basically IS tapioca starch, so just use that.

the tapioca and sweet rice flour in the sausage gives the balls a bit of chew, they are not going to get from adding corn or potato starch...

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3970

Updates on urad dal availability in Toronto: At "World of Spice" in Kensington Market there are bags for $3.49 marked "urudal" and when I asked the guy if it was the same as "urad dal" and just spelled differently he said "yes" so dere's dat. Also, they look pre-skinned as the injera recipe calls for "skinned" urad dal. They look like very small beige lentils to me.

Also Teff flour is available at Essense of Life in Kensington Market and probably Tutti Frutti (I always get these two stores mixed up and they are only a couple of doors a way from each other in Kensington Market so if it's not at one, it's at the other).

You can get fenugreek seeds in Kensington Market as well, but those are pretty easy to find. I got them at Tutti Frutti, methinks and while I didn't see them at World of Spice today, I wasn't looking but am sure they're there because that's a really good store to find your difficult ingredients, just for future reference...

So, yay! Now I have the basics I can make a nice meal in the next couple of weekends. Can't wait!

Also, I should add if you have the book and you're not into making your own injera, then there's some great links in kittee's post a few posts above this one for potential Toronto injera suppliers. I would rather make my own but I think that would be awesome for future use!

seitanicverses · **Joined:** Wed Oct 20, 2010 1:57 pm **Posts:** 3970

seitanicverses wrote:

Updates on urad dal availability in Toronto: At "World of Spice" in Kensington Market

Sorry, the store's not called "World of Spice" It's "House of Spice"

for directions and details: http://www.yelp.ca/biz/house-of-spice-toronto

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