Injera

Categories: Food | International Cuisine | Food & Drink

  • Injera is a spongy, sour-tasting flat bread indigenous to Ethiopia. It is frequently used to eat stew. It is made with a teff flour batter, which is left to ferment for several days, giving the bread its characteristic sour flavor. Injera is traditionally cooked on a clay stove built over an open fire.

  • How to Eat (With) Injera

    Injera is used as a serving platter, eating utensil, and bread. Injera is placed on a dish; stew is then placed on top of the injera. Diners then tear off pieces of the injera with their right hand only, and use it to pick up the stew. Once the injera is gone, the meal is over.

  • Teff Fast Facts

    1. Scientific name: Eragrostis, teff
    2. Smallest grain in the world
    3. Name comes from Teffa, Amharic for "lost", as its tiny size means the grains are often lost
    4. Nutrition: 80% complex carbohydrates, 11% protein, 3% fat
    5. Excellent source of: Lysine, fiber, iron, calcium, potassium

  • On Twitter Powered by Twitter

    • tweet
      @Sabidayo zomg injera. SO GOOD
    • tweet
      @M_Barber We didn't find a great injera recipe. We used all teff and it turned out really sour. Adding some honey made it a bit better.
    • tweet
      I bought injera today. Let's hope the kids will eat it. I'll trick them and say it's chapo ;)
    • tweet
      @bweatherson Did you find a good injera recipe? Did it turn out well?
    • tweet
      Our house has made has made paneer and injera this weekend. Here is what the paneer looked like b4 adding spinach. http://yfrog.com/3n9mqj
    more view more tweets...

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