Injera Bread
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Injera is a type of flatbread made in Ethiopia and several other East African nations. The bread is a staple food in Ethiopia, where it is served with almost every meal.
injera = Ethiopian flat bread Pronunciation: in-JER-ah Notes: Ethiopians use this slightly sour flat bread as both a plate and spoon when eating their traditional stews.
Injera (Ethiopian): Thin spongy flat bread used to scoop up and wrap food. Made of flour, water, salt, and yeast.
Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.
Atta flour is a wheat flour which is important in Indian cuisine, used for a range of breads such as roti and chapati.
Africa: garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mauoloh, msir, mslalla, oilseed, ogi, ogili, ogiri ...
Teff, also known as lovegrass, is an important food grain in Ethiopia and Eritrea, where it is used to make injera.
In Ethiopia, teff is usually ground into flour and fermented to make the spongy, sourdough bread known as injera. Today, teff is moving way beyond its traditional uses.
Delicious flat breads are staples of many diverse cuisines. Find recipes for every kind from Indian naan to Ethiopian injera.
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lean beef cubes braised in a spicy, thick gravy made from chiles, onions and garlic, and doro wat [ዶሮ ወጥ], a stew of chicken and hard-boiled eggs in similar gravy. Besides rice, the main staple in East Africa is a thin leavened bread (injera ...
 See also: Bread, Cooking, Flour, Grain, Teff
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