Injera is the national food of both Ethiopia and Eritrea. It is a type of sourdough flatbread that uses a grain called Teff (*See additional notes on Teff). Traditionally, it is also fermented over a number of days to be used to make the flatbread. NOTE, this is not a traditional (authentic) Injera recipe, we have given it a more local, South African twist to use ingredients that are easier and more available for our customers. So, why do we call this an “Injera style” flatbread? That’s because we used a different flour or grain, instead of Teff, however, it is the same method and similar consistency as authentic Injera. In our Injera recipe, we used wholewheat and cornflour.
Teff is an ancient grain, which has gained popularity in Western cultures due to it being a grain that is rich in nutrients. It is a whole grain that is high in protein, and also contains lots of calcium, iron and fibre. Teff has a nutty-like flavour. Teff is a staple in Ethiopia, and can also be used to make porridge, bread etc.
Injera has a pancake-like consistency, slightly thicker but light and fluffy compared to your middle Easter style flatbread. Traditionally, Injera is eaten with stews, such as ‘misir wat’, ‘kai sega wat’ and ‘doro wat’. Say what? Those are also known as Ethiopian Red Lentil Stew (try this recipe!), Spicy Beef Stew, or a Spicy Chicken Stew respectively.
The meal is then eaten by breaking off small bits of the injera at a time, using it to scoop up the stew, instead of using utensils.
