Bako-recipe

[MEow]

In the health food shop I saw something, on the shelf with spices,
which caught my attention: "Bako, Ethiopian spice-mixture" it's
called, and it's made from 18 different spices. It came with 3
recipes, of which one was vegetarian, so I bought it, and will try the
recipe some day when I have the time. Meanwhile, I thought I'd post it
here:

Bako-recipe:

3 dl cooked chickpeas
½ kg carrots
½ kg regular onions, or red onions
300 g oil or margarine
2 Tbsp Tomato puree
2-3 tsp Bako
1 tsp Salt
1 dl water (add more during cooking).

Chop the onions, slice the carrots, and fry them until they're
slightly brown.
Add all other ingredients.
Let it cook at low heat for 2 - 3 hours, adding more water when/if
needed.

Serve with rice, potatoes, or bread.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"well, of course you're not Peter Fonda if you are Jane Fonda.
that would just be silly!" iain (afdaniain)

[cba...@chem.ucla.edu]

MEow <nikitt...@yahoo.se> wrote:
> In the health food shop I saw something, on the shelf with spices,
> which caught my attention: "Bako, Ethiopian spice-mixture" it's
> called, and it's made from 18 different spices. It came with 3
> recipes, of which one was vegetarian, so I bought it, and will try the
> recipe some day when I have the time. Meanwhile, I thought I'd post it
> here:
>

> Bako-recipe: [removed by moderator]

Thanks! I wonder if I can find this Bako stuff. I live near a "little
Ethiopia area and went there for an amazing vegetarian buffet. I'm a
big fan of Ethiopian food now. What I really want is to figure out how
to make the sour-dough flat bread that has a wierd rubbery, but awesome
texture. I couldn't imagine how to start it, or where to look..

[dolo]

cba...@chem.ucla.edu wrote in news:bqs0el$lir$3...@news-int2.gatech.edu:

>
> Thanks! I wonder if I can find this Bako stuff. I live near a "little
> Ethiopia area and went there for an amazing vegetarian buffet. I'm a
> big fan of Ethiopian food now. What I really want is to figure out how
> to make the sour-dough flat bread that has a wierd rubbery, but awesome
> texture. I couldn't imagine how to start it, or where to look..
>

Do you mean injeera?
http://www.recipesource.com/ethnic/africa/ethiopian/00/rec0011.html
I understand the club soda is crucial.
d.

[rebecca]

On Sat, 6 Dec 2003 09:59:58 GMT, cba...@chem.ucla.edu wrote:

>Thanks! I wonder if I can find this Bako stuff. I live near a "little
>Ethiopia area and went there for an amazing vegetarian buffet. I'm a
>big fan of Ethiopian food now. What I really want is to figure out how
>to make the sour-dough flat bread that has a wierd rubbery, but awesome
>texture. I couldn't imagine how to start it, or where to look..

That bread is called 'injera.' When Ethiopians make it for
themselves, they use teff flour and it's pretty sour and (to
non-Ethiopians) kind of peculiar tasting. The kind served in
restaurants has usually been Americanized. Here are some teffless
recipes:
http://www.recipesource.com/cgi-bin/search?search_string=injera&imageField.x=0&imageField.y=0

--Rebecca

[cba...@chem.ucla.edu]

rebecca <eg...@spam.net> wrote:

> That bread is called 'injera.'

Thanks D. and Rebecca.. I had no idea what that stuff was called. I'm
sure to try one of these recipes soon and report back.

[Natarajan Krishnaswami]

On Sat, 6 Dec 2003 16:21:00 GMT, dolo <dolo...@yahoo.com> wrote:
> Do you mean injeera?
> http://www.recipesource.com/ethnic/africa/ethiopian/00/rec0011.html
> I understand the club soda is crucial.

If you manage to find real teff flour, that grain has symbiotic yeast,
so the batter will get nice and bubbly in a day or three. If using
wheat or other glutinous flours, be careful not to overbeat, or the
injera will get too chewy (just like pancake batter).

HTH,
N.

[MEow]

While frolicking around in rec.food.veg.cooking, MEow of Feline.Inc
said:

[snip recipe]

A little word of warning: the spice doesn't smell all that hot, and
when you've just added it, you'll think that the dish tastes bland, if
you taste it right after adding all of the ingredients, but there's a
reason why it has to cook for hours: the flavour really does come out
more the more you cook it, and after 2-3 hours, as the recipe says, it
is quite spicy (but in a way so you won't really notice until you've
chewed and swallowed the first bite).

I also thought that the amount of fat was a bit high, so I reduced it
and added more water. The dish turned out fine, if a bit fatty,
anyway.

--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN

"me vos pedo en directiono generallissimo" Andy Spragg (Sheddie)