Ethiopian Sunflower Seeds Dipping Sauce Food

INJERA

Steps:

• Combin all ingredients with just enoough water for an easy pouring consistency.
• Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.
• Spray skillet with cooking spray.
• Fill a measuring cup (with spout) or a large cream pitcher with batter.
• Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
• Place the pan in an oven at 325 for about 1 minute until the top is dry but not brown.
• Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth.".

FLAX SEEDS DIPPING SAUCE

Steps:

• Grind the flax seeds into fine powder; sift if needed.
• Combine the flax powder with garlic, salt, black pepper, chili pepper, cold water and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;.
• Cover tightly and keep it in the fridge. Serve it cold with injera or bread of your choice.
• P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
• If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

ETHIOPIAN SUNFLOWER SEEDS JUICE

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed.
• Strain and pour the sunflower juice into a container; add a branch of rue or ginger root; cover and keep it in fridge.
• For one glass of sunflower juice, add 1 teaspoon of honey or 1/2 teaspoon of sugar; mix it well and drink.
• Always shake the container to mix the sunflower juice before pouring into a glass.

ETHIOPIAN SUNFLOWER SEEDS DIPPING SAUCE

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
• Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
• Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
• Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
• Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
• Serve it cold.
• Keep the sunflower sauce in fridge.