To me injera looks like a flannel, has the texture of stomach lining and tastes like a cold, acidic pancake! But don’t let me put you off, this Ethiopian staple is packed full of goodness and is a must try for anyone visiting Ethiopia.
In 2019 I toured the fascinating country of Ethiopia. This is a country rich in history and seeping in culture. I can strongly recommend putting Ethiopia on your Africa bucket list.
If you love coffee, you’ll love Ethiopia but it’s not necessarily one for the foodies. At least not this foodie and that’s mostly because of my dislike for injera!
For a complete to visiting Ethiopia take a look at this post!
So what is Injera?
Injera is a common food eaten in Ethiopia. It’s the Ethiopian’s answer to bread.
It’s typically made from teff seeds which are ground into flour, then left to ferment with water and yeast for 2-3 days. It is then cooked on a hot plate much like you’d cook a giant pancake and served cold alongside meat, fish, stews or more injera.
To eat it simply break a piece off and scoop up the sauce, but don’t forget, use your right hand only!
Why is it healthy?
Teff is gluten free, low in calories and packed full of iron, protein and dietary fibre. It’s also really filling so you never finish a meal still feeling hungry. More injera anyone?
Are you interested in visiting other countries in North Africa? Check out my guide to visiting the fascinating country of Sudan.