I love this thread. It always gives me ideas. I’d love to make some African food.
I would love to make injera. I have teff flour because we make yummy teff brownies. Gluten free and so good.
I only went to an (sub Saharan) African restaurant once and it was Father’s Day, just me and my brother and our Dad who was just starting to get Alzheimer’s. He passed last month and I remember how much he loved trying new foods. Thanks for this.
I want to make some lemon marmelade; I have everything except the jars. Probably target has them.
Please post your brownie recipe!
I’d also like to find a good recipe for the whole-grain teff, which I ordered mistakenly a while back and now don’t know what to do with.
-JT
Last time I made blood orange marmalade, I overcooked it and it literally turned to glue. I could not move it from the jar and it bent the spoon!
Where I live, we have an H Mart which is like a Korean Whole Foods. It was the only place to buy blood oranges this spring and it has the most amazing assortment of fruits and vegetables. I recently bought a dragon fruit and am figuring out what to do with it. People compare it to Kiwi which is not a positive in my book.
I have made orange marmalade three times, would love to make a mix of lemon and orange or lime and orange but I only use organic fruit, they put horrid stuff on citrus. So I have to wait until I find good oranges at an affordable price. The recipe I used that seemed to work was in a fairly recent edition of Blue Ball canning book. What recipe do you use? I try to make about 9 or 10 pints at once since it’s so much trouble.
My problem is that I love marmalade so much I can eat a jar in a few days.