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Staples of the African Diaspora w/ Chef Jumoke Jackson

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INJERA
2 cups teff flour
⅛ teaspoon active dry yeast
1 cup self-rising flour
Kosher salt

1. Combine the teff flour & active dry yeast in a large bowl. Add 2 cups lukewarm water
& whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap & let sit at room temperature until the mixture is bubbly & tastes sour like tangy yogurt, 36-48 hrs. (It will start bubbling & rising w/in hours, but it can take anywhere from 36-48 hrs to achieve a noticeable level of sourness, which is key to the flavor). After about 36 hours, begin tasting the mixture; this will help you determine when it's just right & will help prevent it from souring too much.
2. At this point, the batter will look separated & watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour & up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again & let sit for 1 hour.
3. Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet & a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting & swirling to coat with a thin layer of batter. The batter should spread quickly & easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet & let steam for 1 min. The injera is cooked when the edges are dry & lifting up from the pan. Carefully run a spatula underneath & transfer to the baking rack to cool completely. Repeat with the remaining batter.

NIGERIAN JOLLOF RICE
4 tbsp canola oil
1 tbsp butter
14.5 oz canned tomato unsalted
2 red bell peppers
6 oz canned tomato paste
3 large whole red onion
1 cup chopped red onion
1/4 cup ground crayfish
4 Habanero peppers (based on how spicy you want)
4 ½ cups long grain parboiled rice
2 cups chicken stock
1 tbsp bouillon concentrate
1 tbsp salt
½ tsp cayenne pepper and black pepper
½ tsp white pepper
3 single bay leaves
½ tbsp curry powder
½ tsp garlic/onion powder
½ tsp thyme
½ tsp ginger

1. Blend tomatoes, red bell peppers, habanero peppers, & large red onions until consistency is smooth. Set aside.
2. Wash the rice thoroughly to get rid of starch & set aside.
3. In a medium-sized pot on medium heat, heat canola oil & butter.
4. Throw in chopped onions & allow to fry for about 5 mins or until redness starts to fade.
5. Pour in tomato paste & allow to fry for about 10-15 min, stirring continuously to avoid burning.
6. Add in your blended mixture, crayfish, bouillon, cayenne & black pepper, white pepper, bay leaves, curry powder, garlic, thyme. Mix & fry for about 30 minutes, continuously stirring to avoid burning.
7. Add chicken stock and salt. Mix & cook for an additional 10 min.
8. Add in washed rice and a bit of water (if necessary), and reduce heat to low.
9. Cover pot with aluminum foil, to avoid heat from escaping through lid.
10. Cook rice on low heat for about 30 min.
11. Once cooked, mix thoroughly to combine ingredients.
12. Cover & let cook for an additional 10 min.
13. To get the party Jollof flavor, turn up the heat & let the rice burn for about 3 min. (Be careful with this step, so you don't burn the whole rice.)

DORO WAT
2 pounds chicken drumsticks (8 pieces, skin removed)
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 tablespoons ghee
2 large red onions finely chopped
2 tablespoon ginger grated
2 tablespoon garlic pressed
Berbere spice, to taste
2 tablespoons tomato paste
4 hard-boiled eggs, peeled and sliced in half

1. Hard boil eggs. Run cold water over the eggs or put them in an ice bath. Peel, slice, & set aside.
2. Add lemon juice and salt to chicken, mix well & set aside.
3. On the stove, heat your ghee on medium. Add onions & saute them for 5 min, stirring a few times.
4. Add garlic & ginger & cook for a minute. Add ½ cup of water & deglaze the pot using a wooden spoon, removing all the browned/stuck bits.
5. Add the chicken, and layer over berbere & tomato paste. Mix with 1 cup of water.
6. Cook covered on medium low heat for 20-30 min or until the chicken is cooked through. Make sure to stir the chicken a few times & add more water if needed. In the end, taste & add more salt and berbere spice if needed.
7. Stir in hard boiled eggs, garnish with chopped cilantro & enjoy hot.

4650 | Chefs | Cooking

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Written by The Chef's Circle

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