Dish

Injera

Injera is made by mixing teff flour, water, and yeast to form a batter. The batter is then allowed to ferment for at least 2 days to achieve the desired sour taste. Injera is usually cooked on a large flat pan called a mitad. It is a rich source of carbohydrates and is gluten-free and vegan, making it a perfect option for people with dietary restrictions. Injera is usually served with a variety of spicy stews and curries like doro wat or berbere. It can also be enjoyed with a side of fresh salad or yogurt.

African cuisine› East African cuisine› Ethiopian cuisine

Bread› Flatbread

Origins and history

Injera has been a staple food in Ethiopia for centuries. It is believed to have originated in the northern regions of the country where teff is grown. Injera is also known as "Ethiopian sourdough bread" as it is made using a sourdough starter.

Dietary considerations

Gluten-free, vegan

Variations

Injera can be made with different flours like wheat or barley to give it a different taste and texture. It can also be made with different toppings like cheese or vegetables. Injera can also be used as a wrap for sandwiches or as a base for pizzas.

Presentation and garnishing

To make Injera, make sure to ferment the batter for at least 2 days to achieve the desired sour taste. Use a mitad or large flat pan to cook the Injera to give it a crispy texture. Injera can be garnished with fresh herbs like parsley or cilantro. It is usually served on a large platter or basket and its spongy texture makes it easy to tear and share with others.

Tips & Tricks

Injera batter can be quite thin and difficult to handle. To make it easier to pour onto the pan, use a ladle or a measuring cup. If the batter is too thick, add a little bit of water to thin it out. Injera can also be stored in an airtight container for up to 2 days.

Side-dishes

Injera is usually served with a variety of spicy stews and curries like doro wat or berbere. It can also be enjoyed with a side of fresh salad or yogurt.

Drink pairings

Injera is usually served with traditional Ethiopian drinks like tej (honey wine) or t'ella (beer made from teff). It can also be enjoyed with any drink that complements spicy food like a cold lager or a fruity cocktail.