What is injera?

Injera is beautiful.

Ethiopian food is nothing without injera. 

Injera is a staple food in the Ethiopian diet.

It is the perfect tool to scoop up food from your plate.

Injera is utilized as a base for veggie or meat stews.

It serves as a utensil to transport food from your plate to your mouth.

Injera is a spongy bread that is made from fermented batter.

Injera is usually made from teff, flour, and water. The process to make injera takes 3 to 5 days. Due to the fermentation process, injera has a slightly sour and vinegary taste. This complements and cools down the spicy, flavorful stews famous in Ethiopian cuisine. 

Injera is round, soft, and spongy. It’s diaphanous with many eyes or perforations. 

Teff is an ancient super grain packed with nutrients, vitamins, and minerals. It is naturally gluten-free. It is a super food native to Ethiopia.

When eating injera, use your right hand to be polite. 

Ethiopian meals are all about gathering together and sharing generously. Ethiopian cuisine is communal. We eat as a group from the same plate. When you share food, it creates closeness, sparks alliances, and cements friendships. This is a unique aspect of Ethiopian culture. The act of eating is best kept in a social context. Ethiopians honor this long-standing tradition by convening at a table and dipping their hands into the same dish or bowl lined with injera topped with a number of delicious veggies and/or meats. 

 Enjoy!