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Hénock Gugsa
Telba is the Ethiopian name for what is otherwise known as flax seed. It is a very common staple. Oddly enough, it is even deemed a poor man's staple by some who don't really appreciate or know its goodness. The beauty of telba is in its easy availability and the simplicity of preparing a quick meal.
Two Ethiopian recipes are presented below ...
1 -Telba Fitfit (Flax Water mixed with bits of Injera)
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- The first step is to take a cup of flaxseed and pour it into a frying pan, preferrably a cast iron one.
- Then heat the seeds till they are nice and brown, be careful not to overcook the seeds. Low heat is recommended.
- After that let them cool down a bit, and grind them in a clean coffee grinder. Presto, you now have flax in powder form.
- To the flax powder, add some salt and mix it in. You may also add a small measure of cinnamon powder and some berbere, if you wish.
- Then add water, and as you stir up this concoction, throw in some broken bits of injera in there.
- It is all now ready to serve; and bon appetit to all!
- Caution: This food can act as a mild laxative!
2 - Telba (flax) Paste or Sauce
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- Take a cup of flax powder, add in a pinch of salt and some water. Stir continuously.
- The flax would start to thicken and form a paste as you keep stirring. The more you stir, the thicker it will get.
- You can always control the thickness by adding in more water, or by slowing down the stirring.
- When you have the right thickness (not gooey, and not watery), then it is ready to eat with injera or toasted bread.
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(*) Telba is the Ethiopian name for flax seeds.
