Q. How to make dirkosh?
A. Put the injera in an oven. If you have a broken oven like me then turn it over somewhere in the middle or else you’ll get half dirkosh half injera.
Q. How not to make a dirkosh?
A. Don’t chill out while the injera is in the oven. Be very paranoid. Keep checking so it doesn’t get burnt.
After two batches, I ended up using the lowest heat. It doesn’t replace the sun and dry air but it’s close enough.
Have you read a research paper and thought what a waste of time it was? All those eight pages (sometimes much more!) could have been summarized in one or two paragraphs.
Injera is widely consumed in Ethiopia. Preparing dirkosh in Ethiopia is straightforward. However, Ethiopian diaspora find it hard to obtain dirkosh for two reasons. First, injera and more generally teff, is damn hard to come by. Second, half of the people who attempt to prepare dirkosh (all male Ethiopians that is) lack cooking skills. Besides, no food should be wasted on experimentation. In this paper we show how dirkosh can be prepared using an oven, which is different from the traditional way. We compare our dirkosh with a dirkosh imported from Worke suk, Feres Bet, Gojam. 30 participants were asked to taste the two dirkosh and rate them on a scale of 1 to 5. The results show that there is no statistical difference between the two, hence proving our claim that research papers are in fact dumb and that blogs are a much quicker way of disseminating material. To prove our point even further, we will spend the next eight pages talking about what injera is, how it’s prepared, how dirkosh is prepared, and any other stuff that can help fill the space.
Ok I’m exaggerating as usual. To be honest I’d like to see research on injera because it’s not well studied yet.