How does Ethiopian food taste

Injera

What you should know about Injera

You don't have to cook and eat African to Injera To like: Although the flatbread comes from Ethiopia, it also goes perfectly with European food - especially with all dishes with sauce. Injera is made from teff flour, fresh yeast, water and a little salt.

In Ethiopia and Eritrea, injera has a high priority as a staple food. There the flat, fluffy cakes are mostly used as a base for the respective cooked dish - so Inejra replaces the plate. Injera is particularly often filled or topped with so-called “wots” (typical Ethiopian purees and sauces made from lentils, beans or chickpeas).

Taste: Injera tastes aromatic and slightly nutty, the consistency is soft and airy.

Origin: Injera is originally from Ethiopia.

How healthy is injera?

If you are not on a diet, you can look forward to it: Injera, like all bread, has a relatively high amount of carbohydrates and calories, but contains almost no fat. Instead, Injera scores with a relatively high content of proteins, minerals and fiber.

Good to know if you cannot tolerate gluten: You can enjoy Injera without any problems because it does not contain any gluten.

Injera nutritional values ​​per 100 grams
Calories367
protein12 g
fat2 g
carbohydrates67 g
Fiber8 g


Shopping and cooking tips for Injera:

Purchasing: For injera you need teff flour, which you can buy in organic shops or on the Internet.

Storage: Injera is best baked fresh; Like all pastries made from yeast dough, it is not particularly suitable for long-term storage. However, you can also freeze it freshly baked and cooled.

Preparation: For a real Ethiopian-style injera you should be patient, because the dough made from teff flour, yeast, water and salt has to rise and ferment for 2-3 days at room temperature. You can of course reduce this time to a few hours, but then Injera does not get the typical slightly sour taste.

Preparation tips for injera

In Ethiopia, injera is not baked in the oven, but on hot clay plates, without any added fat. If you have a device for preparing crepes in your cupboard: wonderful, it replaces the clay plate almost perfectly! Flat coated pans are also suitable, however.

For each injera, only add enough batter to the pan to thinly cover the base. Due to the yeast in the dough and the heat, the flatbread will still rise nicely and become super fluffy.

Injera tastes best fresh and warm - for example with stews, legume dishes, soups and salads. But also dips and e.g. falafel with hummus go perfectly with it.


Injera recipe:

A simple recipe for injera can of course also be found here at EAT SMARTER!

(Koe)