7
3-1/2
8
6
1
2
1/2
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1
|
oz
oz
oz
oz
c
T
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lrg
|
Injera Bread (1)
Flax Seed (2)
Tomatoes
Onion
Chili Serrano (3)
Water
Salt
-- Garnish
Chili Serrano
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Do Ahead - (1-1/2 hrs)
- If not on hand, make Injera Bread. Our recipe
Injera - Fast works fine, and
makes a lot of bread.
Prep - (min)
- Cut Injera into strips about 3/4 inch wide and 1 to 2-1/2 inches
long.
- Dry pan toast FLAX SEEDS until aromatic and starting to pop.
pour out on a plate to cool.
- Scald TOMATOES one minute in boiling water. Quench in cold
water, peel and chop fine.
- Chop ONION quite fine, about 1/8 inch or finer dice, but
definitely not processor fine. Mix with Tomatoes.
- Cap and seed SERRANO and chop very fine, but, again, not
processor fine. Mix with Tomatoes.
- Do the same to another Serrano or two for Garnish.
- Grind cooled Flax Seeds to flour by whatever means you have.
I use an Indian Mixie which does
the whole job in about 3 seconds.
- Pour Water into a large mixing bowl, and whisk in Flour
about 1/4 cup at a time to make a smooth slurry. If you mix water into
flour, you'll get lumps you won't be able to get rid of.
- Stir in Salt and Tomato mix until well distributed.
Adjust water if needed, it should be a fairly loose slurry.
- Add Injera and tumble gently until well embedded in the sauce.
- Refrigerate until chilled and set, 20 to 30 minutes.
- Serve cold. You may wish to serve the Serrano Garnish on the side to
be added as desired. Leftover FitFit can be kept refrigerated for a
couple of days.
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