Toemtoemoh recipe from Eritrea made by Siniet

Toemtoemoh from the Eritrean girls.

A very delicious Eritrean vegan bowl recipe.
 
Orange lentils
chopped tomatoes (substitute fresh if you have them)
Onion
Olive oil
Garlic
Green pepper
2 cups water or stock
salt and pepper
 
Cook the lentils about 30 minutes.
Chop the onions to a medium pot and sauté in oil.
Add the crushed garlic the tomatoes and green pepper while they are cooking.
The add the cooked lentils and stir it.

Toemtoemoh

Normaly this recipe is eaten with Injera

Injera
Ingredients for this recipe:
200 gr. teff, ground fine (or 50gr. maize and 150 gr. self-raising flour)

1 teaspoon salt
 Sunflower or other vegetable oil
Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
This may take as long as 3 days.
The fermenting mixture should be the basis of  the pancake.
Add 125 cc soda-water and stir in salt.
Lightly oil a large frying-pan.
Heat over medium heat.
Then proceed as you would with a normal pancake or crepe.
Injera can be thick so you should use a bit more batter than you would for crepes.
Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan.
Put the injera on a plate and let cool.

Injera