INJERA of Ethiopia & Eritrea
You might know it as flatbread or crêpe. But no, no, no!
It might look like either of the two, but it is totally different!
The Injera is a flat bread that is unique to Ethiopia and Eritrea in East Africa and is made traditionally with Teff flour.
Teff flour is a species of lovegrass, which is native to Ethiopia and Eritrea. It is one of the smallest grains in the world and has been around for over 4,000 years!
FUN FACT: Teff is gluten free and comes in light and dark varieties. It is also a good source of iron, B vitamins, calcium, protein and fibre and helps control high blood sugar levels!
GOOD FOR YOUR TASTE BUDS AND YOUR BODY!
The Injera is made with teff flour, along with water. This combination is kept in a basket and left to ferment for several days and then is cooked into a flat pancake-like shape on Injera Plates which are hand-made with sand and black clay by the Ethiopian and Eritrean women.
TIP: You can substitute Teff flour with wheat, rice flour, barely or corn. (It won't be INJERA though) hehe
Injera made of teff flour is the national dish in Ethiopia and Eritrea and is served with several sauces and condiments. Its spongy and sour dough makes it unique to taste and texture. Believe it or not, Injera is eaten almost daily in every household in Ethiopia and Eritrea! Although it takes a while to prepare, it is oh so worth it!