Next week, we complete our Sonlight Core and shut the book on a fabulous journey around the world. While remaing in Illinois physically, our minds and hearts have been captivated by peoples, foods, and cultures on the other side of the world.
Our last section of study was the continent of Africa. The history and stories have been fascinating, but once again, when choosing a project, my children chose to sample the food.
Here is the last stop on our cooking around the world series. If the sighs and delighted sounds at supper were any indication, it was perhaps the favorite!!
From East Africa, Micah chose to make Ethiopian Flat Bread (Injera):
Injera
3 c. warm water
2 1/2 c. self-rising flour
3 T. club soda
vegetable oil
Pour warm water into blender or food processor. Add the flour, cover, and blend on low for 10 sec. Turn blender on high and mix for 30 sec., until smooth. Pour batter into mixing bowl and add club soda. Mix with spoon. The batter should have the consistency of heavy cream.
Bring 10 inch skillet to medium heat. Spread 1/2 t. oil over the pan with a pastry brush or paper towel. Use a ladle to pour 1/2 c. of the batter to one side of the pan. Quickly tilt pan to spread the batter evenly over the bottom. Small bubbles will soon appear on surface and edges of "pancake" will curl away from pan. After 1 minute, use spatula to flip. Once done, place on paper towel to cool. Repeat process until batter is used up.
Fold each injera in quarters and stack on a plate to serve.
These injeras can be made FG stage 1.
From North Africa, Rachel and made meatballs which are gluten free, and when made without the sauce, FG stage 1:
Meatballs in Tomato Sauce with Eggs (Tagine Kefta Mkawra)
1 1/2 lb. ground lamb (or beef)
2 c. finely chopped onion
3 T. finely chopped fresh parsley (we used dried parsley from last year's garden)
1 tsp. cumin
1 tsp. ground cinnamon (I think you could substitute allspice if cinnamon is not well tolerated)
3/4 tsp. salt (we used 1/2 tsp.)
1/2 tsp. ground ginger
1/4 tsp. black pepper
Cooking spray (we used coconut oil)
Preheat oven to 400. Combine all ingredients except cooking spray in medium bowl. Mix well. Shape mixture into 1 inch meatballs. Spray 9x13 inch baking pan with cooking spray. Arrange meatballs in pan and bake for 25 min. Drain in colander before adding to sauce.
Sauce:
3 T. olive oil
3 c. chopped onion (we used 1/2 of an onion, but more would have been very good)
4 c. chopped tomato (about 1 1/2 lb., we ran ours through food processor to take out lumps)
1 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (use gloves)
3 T. chopped parsley
3 T. minced cilantro
3 large eggs
cilantro sprigs for garnish (optional)
Heat oil in large, heavy Dutch oven. Add onion and cook about 3 min, stirring occasionally. Stir in tomato, sugar, salt, garlic, and jalapeno pepper and bring to simmer over medium high heat. Reduce heat to medium and cook 20 min, stirring occasionally. Stir in parsley and cilantro. Add meatballs. Gently break eggs over simmering liquid. Cover and cook 10 min, or until eggs are set. Garnish with cilantro sprigs, if desired, and serve with warm bread.
My kids asked that we not add eggs to their meatballs, so most were made without. However, I was curious what the recipe would taste like when made according to directions, and made part with one egg. Eric and I loved it!
Recipes taken from Cooking the North African Way and Cooking the East African Way. We are thankful there is a good ethnic food selection of cookbooks in our children's library!
The kids were being absolutely goofy in the kitchen, obviously enjoying themselves very much. I have about 4 pictures like this one.
Now, finally a nice picture!
It has been fun to see how open the kids have been to trying different foods this year, and they have both learned a lot about cooking. Micah seems to enjoy frying things in oil...
Josiah enjoyed his meatballs but also had a good old North American hot dog.
Micah, a look of delight beginning to form on his face. He savored his meal.
As you can see, Rachel is once again sharing this moment with today's favorite critter.
Eric had worked hard digging holes in the yard all afternoon, and said this meal filled the hole in his stomach!
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