Injera is a traditional Ethiopian bread and a staple Ethiopian food. Ethiopian food is unthinkable without injera as pretty much all traditional foods from doro wat to shiro to the delicious sega wat are served with injera.
The process of making injera starts with a 3-5 day fermentation process and then, depending on preference, it is baked on a mitad, or in a flat bread pan, to create a wonderful bread comparable to a chapati.
Teff flour is the main ingredient. Teff is a small seed produced by a species of lovegrass that has a mild, somewhat nutty flavor, giving injera its distinctive taste, and great nutritional content.
Teff is naturally gluten-free and protein-rich, making it suitable for everyone, including vegans.
Injera is served with practically all Ethiopian stews. It is a flatbread similar to a chapati; however, it is prepared with teff flour. This type of flour can usually be bought in Ethiopia or from Ethiopian supermarkets.
CourseSide Dish
CuisineAfrican, ethiopian
KeywordFlat bread
Prep Time15minutes
Cook Time1hour15minutes
Resting Time3days
Servings6people
AuthorChef’s Pencil Staff
Ingredients
2kgteff flouryou can use wheat flour if you can't find teff
2tbspfenugreek powder
6cupswater
Instructions
Stage before cooking
Put the flour and fenugreek into a mixing bowl.
Add the water and mix well.
Leave to ferment for 3-5 days, 3 days is enough for me.
Cooking stage
Once the batter has fermented, add 2 cups of hot water. Whisk well until the batter is the consistency of crepe or pancake batter.
Using a ladle or measuring cup, pour about 1/3 cup of the batter into a pan starting in the middle and working your way outward and swirl around to fill any gaps. The layer of batter should be relatively thin yet thick enough not to rip easily. If using a small pan, use less batter.
Cook for 20 to 30 seconds uncovered, then cover and cook for another 40 to 50 seconds, or until it is quite dry and spongy.
Repeat this procedure until you have used up the mixture, stacking them as you go.
Most people know that New York is famous for pizza, but what about all the other incredible foods that originated in this great state?
New York has quite a few iconic dishes and many have a rich history. Let’s take a look at all the foods that make New York a culinary destination. Just be warned that you will be pretty hungry by the end of this article.
9 Famous New York Foods
1. Pizza
New York claims to be the birthplace of modern pizza. While this fact may be up for debate, the state is definitely known for its delicious pizza.
New York-style pizza has a very thin crust topped with lots of sauce and cheese. NY pizza is cooked in very hot deck-style ovens. Most pizzerias in New York will sell pizza by the slice or as a whole pie. The ability to just grab one slice and go is part of the reason why NY pizza is so popular- it is easy and good!
There are many theories as to why NY pizza is better than pizza in other parts of the country. Some say that New York water helps make the pizza dough taste better. The fluoride added to the water may make a difference in the flavor of the pizza.
Another theory is that the ancient pizza ovens in NYC have absorbed decades of cheese and sauce vapors that are then imparted onto any cooking pizzas. Or maybe it is just that New Yorkers know how to make a great pizza using high-quality ingredients and cooking techniques.
Whether you love New York pizza sauce, the shredded mozzarella, or that delicious thin crust, there is no doubt that pizza is an iconic New York food.
2. Buffalo Wings
Buffalo wings, a quintessential American dish, were first created in Buffalo, New York. They quickly became very popular and are still a staple on almost every bar menu.
Buffalo wings are essentially chicken wings that have been baked, fried, or even grilled. But the most important part of buffalo wings is the buffalo sauce. The sauce is buttery and rich. It is made with cayenne peppers and can be made spicy or mild. Buffalo sauce is a bright orange which makes the wings a distinctive color.
Buffalo wings are often served with ranch dressing or blue cheese dressing to help dull the spice. If you visit New York, ordering a plate of buffalo wings is essential.
3. Pastrami Sandwich
The pastrami on rye bread sandwich is one of the most popular sandwiches ever. It was first created on the lower east side of Manhattan.
Two immigrant friends exchanged pastrami for the use of an icebox inside a butcher shop. When one of the friends decided to open a delicatessen, he served the pastrami on rye bread and it was an instant hit.
It’s still debated whether the original pastrami recipe is of Turkish or Romanian origin. One of the most popular Turkish cured meats is called pastırma, which is dry-salted beef, air-dried and coated with çemen, a mixture of ground fenugreek, cayenne, garlic, salt, and water.
It’s similar in taste and texture to pastrami. However, some claim that the pastrami recipe was brought over from Romania, where you can find a very similar cured meat called pastrama.
Regardless of the pastrami recipe origin, the pastrami on rye is considered to be New York’s signature sandwich. It is a staple in almost every deli in the city, especially in predominantly Jewish neighborhoods.
The sandwich is usually topped with spicy, brown mustard and often served with a pickle on the side. It is packed with flavor and is still made the same way it was when it was first created in 1888.
4. Cronut
The cronut is one of the newer trendy New York foods on our list but it definitely deserves to be recognized. The sweet treat was created by famous pastry chef Dominique Ansel who developed the dessert in 2013.
The cronut is a combination of a donut and a croissant. It is light and fluffy like a donut with a sugary glaze topping but it has rich, buttery layers of pastry just like a croissant.
The cronut became extremely popular the minute it stepped onto the New York food scene. Hundreds of people still line up outside Dominique Ansel Bakery every morning to grab a freshly baked cronut. The bakery limits production to 350 a day but many other New York bakeries no create their own version of the cronut.
A food this popular is definitely something that you need to try next time you visit New York so you can see for yourself why it is so great!
The New York cheesecake was accidentally invented in 1872 when a dairy farmer in Chester, NY created cream cheese. He was trying to make a type of French cheese called Neufhatel, but he made a thick, spreadable cheese instead. Once people discovered how delicious cream cheese was, It started to be used to thicken cakes and add a creamy taste to desserts.
The actual recipe for cheesecake has evolved over the years, with almost every state making its own version of the sweet treat. However, the New York-style cheesecake still reigns supreme. So what makes it so different? One main ingredient: sour cream.
New York cheesecake is made with sour cream which gives the cheesecake a tangy taste that compliments the sugary taste of the cake. New york cheesecake is super thick and dense with very little air whipped into the batter. Thick fruit toppings are also common in New York-style cheesecakes.
Try a cherry-topped New York cheesecake or maybe a blueberry slice. Of course, it is delicious served plain!
6. Manhattan Clam Chowder
Manhattan clam chowder is far different than creamy, thick New England clam chowder. It is definitely a staple of New York City and one that will stick around for decades.
Manhattan clam chowder is tomato based rather than milk-based. Tomato-based chowders first became popular in the 1800s. The large population of Italians immigrating to Manhattan caused the spike in tomato popularity. Tomatoes ended up in everything! This, combined with the large population of Portuguese fishermen, led to the creation of Manhattan clam chowder.
Manhattan chowder is packed with vegetables like carrots, onions, celery, and tomatoes. The chowder is still on hundreds of restaurant menus and is a signature dish of the city.
7. General Tso’s Chicken
You may not think of New York when you order your Chinese take out General Tso’s chicken dish. However, the popular Asian meal was first created in New York.
A chef in New York City first made General Tso’s chicken in the 1950’s. He wanted to make a sweeter version of a traditional Hunanese style chicken to appeal to Americans. The chef named the dish after a respected military leader from the Qing dynasty.
General Tso’s chicken now gracces almost every Chinese takeout menu and is one of the most popular take out dishes across the country. Yet, New York can still claim the beloved dish as it’s own!
8. The Manhattan
The exact origin of the Manhattan cocktail is tough to pinpoint but it is an iconic New York drink none the less. The drink goes all the way back to the late 19th century. It is a super strong mix of bourbon whiskey, vermouth and bitters.
The ingredients are added to a cocktail shaker of ice, shacked for a few seconds and then strained into a martini glass. A single maraschino cherry is the classic garnish for the Manhattan, adding a pop of color to the tan drink.
The Manhattan has been the drink of choice for celebrities, presidential candidates and royalty. However, anyone can enjoy a Manhattan when visiting New York- every bartender in the state will know exactly how to make this New York classic! One sip and you will be able to taste the essence of the city- its strong and tough to swallow but also sweet and beautiful at the same time.
9. Waldorf Salad
The Waldorf Astoria hotel in the heart of New York City first created the waldorf salad around 1890. The salad is made with crisp apples, grapes, walnuts, celery and a sweet mayonnaise dressing. The mix sits on top of a bed of lettuce, making it an amazing appetizer or a perfect light meal.
The Waldorf hotel became known for this interesting, fruity take on a salad and soon other chefs began to copy the dish. Now, almost everyone knows what a waldorf salad tastes like! Try a waldrof salad when visiting the city so you can experience the original, iconic New York salad.
Classic New York Foods
There are so many incredible foods that are part of New York’s culture. Give all of these famous New York foods a try next time you are in New York. While these foods may be classics, they are still relevant in todays ever changing food world. Let us know which you try and which New York foods are your favorites. Enjoy!
Mukimo, or mokimo, is a staple Kenyan food which originated in central Kenya, but it’s now enjoyed in many regions of the country, including Nairobi, its capital city.
It is now served in restaurants, hotels, and eateries all around the country, and even in neighboring East African countries such as Rwanda, Tanzania, and Uganda.
Mukimo is similar to mashed potatoes, but with a twist and you can find it often served at weddings, birthdays, Christmas, funerals, and other festivities.
It can be paired with a variety of stews, pork, fish, eggs, spinach, kale, and mushrooms.
The Senegalese okra stew, called soupekandia (kandia means okra in Wolof) locally, is a delicious stew made with okra and seafood. It is one of the most popular dishes in Senegal.
Avoid using large okra when preparing this stew as they are usually dry. It can be served with rice, fufu, and souloukhou, a tasty Senegalese peanut butter sauce.
Soupe kandia simply means okra stew (i.e. soupe stands for stew, while kandia stands for okra in the local Wolof language) and it's a delicious Senegalese dish made with okra and seafood.
Ugali is undoubtedly the national food of Kenya. It resembles Italian polenta and it is an ubiquitous side dish on every Kenyan menu. Beef stew, roast meat, fried fish, vegetarian stews – all these dishes are usually enjoyed with a good portion of ugali.
While on an official visit to Kenya as the President of the U.S, Barack Obama talked fondly of how he used to eat ugali with his sister. Coming to Kenya and not eating ugali would be like visiting Paris and not trying out its famous croissants.
Ugali is made by constantly mixing maize flour or cornmeal with hot water over heat until it reaches a dough-like consistency. While maize flour is the most often used, you can also use millet flour, cassava flour, or sorghum.
CourseSide Dish
CuisineAfrican, Kenyan
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings2
AuthorChef’s Pencil Staff
Ingredients
2cupsmaize flour
3cupswater
Instructions
Boil the water, then stir the maize flour into it and stir with a spatula till it forms a paste.
Stir continuously for 20 minutes till a thick consistency is obtained.
Put cold water into the pot, cover, and simmer for another 5 minutes.
Then stir the maize flour again for another 10 minutes.
This delectable traditional Kenyan dish is made with precooked beans and maize that are then fried. It is a unique Kenyan dish that frequently includes a range of veggies, creating total deliciousness.
Pre-cooked and fried black-eyed peas together with freshly picked corn, celery, carrots, onions, and tomatoes make this delicious dish that is suitable for family get-togethers and everyday dinner.
Pre-cooked and fried black-eyed peas together with freshly picked corn, celery, carrots, onions, and tomatoes make this delicious dish that is suitable for family get-togethers and everyday dinner.
CourseBrunch
CuisineAfrican
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings4servings
AuthorAderinsola Adeosun
Cost$25
Ingredients
1/2tspgingergrated
1tbspgarlicgrated
1oniondiced
2cupspre-cooked black-eyed peas
1cuppre-cooked corn kernels
1/2cupcanola oil
2carrots
2celery stalks
3medium-sized tomatoes
2tspbeef seasoning powder
Instructions
Precooking of Githeri
Place the well-washed beans and corn in a pressure cooker, add some salt and 3 cups of water. Cook for 20 minutes.
Cooking Githeri
Heat the canola oil in a saucepan and add the onions, ginger, and garlic and fry for 3-5 minutes.
Add the curry powder and bay leaves and simmer for 2 minutes.
Blend the tomatoes and add to the mixture, giving it a good stir. Cover to cook for another 10 minutes.
Add the carrots and celery and cook for another 3 minutes, then add the pre-cooked beans and corn (githeri), and some seasoning.
Simmer for 10 minutes to allow the githeri to blend into the sauce, then add the green, red, and yellow bell peppers and cook for another 2 minutes.
