Here are some links to Ethiopian recipes. I love the injera bread. It looks like a pancake but is spongier for picking up food.
2 C whole wheat flour
1 C all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 C club soda
3/4 C plain yogurt
1 C water
To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth. Add water.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads.
Here is the original version and a recipe for carrot-ginger chutney which I did not make.
I made this stew but substituted peas for edamame and dried mint for fresh.
And these corn mashed potatoes are amazing! These are a great introduction to Ethiopian food for kids. They love the injera because it is like pancakes and these are mild but uniquely African.
I was going to make the Fresh Cheese with Herbs but didn't have cheesecloth. Next time.