While traveling in Ethiopia, I got to try their national food called injera – a type of flat bread.
The main ingredient of injera is teff flour, but sometimes some people use barley, corn, wheat or rice flour. Injera is without a doubt, the most famous food in Ethiopia.
Along with another Ethiopian dish called ful medames, I mainly ate injera every day, except while traveling in the south where they have different food traditions.
This food from Ethiopia got my attention
- the unusual sourdough
- unexpected spongy texture of the dough
- injera is to be eaten with the hand
- variety of stews served with injera
- very cheap price
- always a vegetarian injera available
Ethiopian cuisine is delicious and famous mainly because of injera. There are also different varieties of injera: nech (white injera), kay (red injera) and tikur (black injera).
Although it requires some practice not to get dirty, eating injera with your hands can be a fun experience. The trick is to grab the stew and robust ingredients with the dough – like a wrap style of eating.
NOTE: Teff is high in fiber, iron, protein and calcium. Teff is a species of lovegrass, endemic to the Ethiopian Highlands. Teff is among of the earliest plants domesticated by mankind, being used since 8,000 BC.
Injera preparation – How to make Injera
To prepare injera you need few ingredients. Making injera is very similar to cook pancakes of French crepes.
- 1/4 cup teff flour
- 3/4 cup all-purpose flour
- 1 cup water
- peanut oil
You just have to mix everything and wait for several days until it is fermented. It will be ready to bake when full of air bubbles and with a strong sour taste.