It is quite the oxymoron but it works. Arctic caribou stew, spiced with the flavours of Ethiopia – smoked paprika, lemon juice, red wine and kicky berbere spices – and served atop injera, a large sourdough crepe-like flatbread made of teff flour. I’m not familiar with teff flour, and was hardly able to dash to the gourmet Arctic grain store. So I ground some buckwheat (easily available in Yellowknife) which gave a similar colour and a great earthy flavour.
The main factor in injera is the sourdough, implanting a beautiful sourness to the bubbly mix. My sourdough starter is about five months old now, alternating between the counter and the refrigerator as it bubbles then hibernates until desire for the next loaf of bread summons. It all but replaces our need for commercial yeast, and allows me to make injera as soon as the inspiration arises.
Ethiopian Spiced Lamb Stew (Caribou worked surprisingly well in place of lamb)
Ethiopian Injera Crepes that don’t require flipping are flipping good.
Top with a mix of yogurt, lemon juice and fresh herbs.
I encourage you to try this dish in your own way. Whether you like Ethiopian flavours or not, a meal whereby you eat both your utensils and your plate is always fun. This is best enjoyed in the traditional way – as one large injera, with some little rolled injera on the side, shared over candlelight and red wine. Make some crepes, make a stew and tear into it.