Kabocha Stew with Okra and Collard Greens
Liz fermented a batch of injera over the weekend -- the short version: mix 2 cups water with 2 cups teff flour, 2 tsp. yeast, a pinch of cumin and fenugreek and 1 tbs. agave and let sit in a warm place for 12-24 hrs., then add 1 tsp. salt.
We cooked the injera in our big carbon steel wok (which is naturally non-stick) using the flat part in the center like we do for crepes.
The stew was a hodgepodge (as opposed to a zackaroni) -- Liz started with 1 tbs. of olive oil over med-high heat and 1 medium red onion, diced. After the onions got a little color, she added 3 cloves of minced garlic, 2 tsp. of berbere, 1 tsp. of smoked paprika, 1 tsp. of sea salt, 1/2 tsp. fresh cracked black pepper and cooked it for one additional minute.
While she was doing that, I had three other pans going, starting with 2 cups of diced kabocha squash -- pan-fried in olive oil for 5-7 minutes which was stirred constantly so the squash won't scorch. In the second pan was 2 cups of thinly sliced okra, and in the third pan was 2 cups of thinly sliced collard greens.
Once all of those had cooked down (about 10-15 minutes total), I added them to the onion mixture along with a 28oz. can of fire-roasted tomatoes (we like to crush them with a potato masher) and brought to a good simmer. Finally we stirred in 2 tbs. of peanut butter. The whole thing cooked for at least 15-20 minutes until the stew thickened.
We served it hot with the injera, tearing pieces off and using it to scoop up the stew.