Injera is a thin, spongy flatbread made from teff flour. Teff is actually an ancient grain that has been cultivated in Ethiopia and Eritrea for centuries but has only recently been introduced to the United States (and other countries).
Injera is a spongy flatbread made from teff flour, an ancient grain that dates back to the time of Jesus. It is used to garnish stews or other sauces that are traditionally served with it.
Injera and its counterpart Eritrean and Ethiopian dishes are becoming more popular in America due to their unique taste and texture. Injera is most commonly eaten as part of a meal with wat or tibs (stew). It can also be used as a wrap for meat or vegetables.
Because it is so absorbent, injera can be used to pick up stews or other dishes that are normally eaten with a fork (or spoon). Bread also absorbs taste very well; If you love spice, you must try this Ethiopian and Eritrean dish!
Ethiopian and Eritrean dishes.
Ethiopian and Eritrean dishes are often spicy, so injera can get a little messy if you don’t mind your cooking utensils (spoons and forks don’t work very well). In fact, there’s even a special way to eat injera: First, tear up some bread and eat whatever you eat – in this case, use it as an edible spoon for the spicy lentils called wat.
If you want to try Injera but don’t know where to start, here are some suggestions:
Injera (wot) with spicy sauce
Injera (atkilt wot) with vegetables and legumes, such as lentils or peas
Injera is a very tasty dish. It is a very common dish for Eritrean and Ethiopian dishes. It is also very healthy for you and can help increase your energy levels. You can eat Injera with a spicy sauce or, if you want it plain, you can eat it plain with a little butter on it!