Injera III

Injera III Recipe: Authentic Vegetarian Ethiopian & Eritrean Dish

Region / culture: Eritrea, Ethiopia | Preparation time: 3 days | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Injera is a traditional Ethiopian flatbread that is a staple in Ethiopian cuisine. It is a sourdough flatbread made from teff flour, which is a gluten-free grain that is native to Ethiopia. Injera is not only delicious, but it also serves as a utensil in Ethiopian cuisine, as it is used to scoop up stews and other dishes.

History

Injera has been a part of Ethiopian cuisine for centuries, with its origins dating back to ancient times. It is believed to have been introduced by the Ethiopian Orthodox Church, which prescribed fasting days where meat and dairy products were not consumed. Injera became a popular dish during these fasting periods, as it is made from teff flour, which is a nutritious grain that is allowed to be consumed during fasting.

Ingredients

200 g of finely ground teff (or 50 g of maize and 150 g of self-raising flour)
1 tsp of salt
Sunflower or other vegetable oil

How to prepare

Mix ground teff with 250 ml of lukewarm water and let it stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
This process may take as long as 3 days.
The fermenting mixture should have the consistency of pancake batter (which is exactly what it is).
Add 125 ml of soda water and stir in salt.
Lightly oil a large frying pan.
Heat the frying pan over medium heat.
Then proceed as you would with a normal pancake or crepe.
Injera is not supposed to be paper thin, so you should use a bit more batter than you would for crepes.
Cook briefly in the covered frying pan until holes form in the injera and the edges lift from the pan. Remove and let it cool.

Variations

You can use a combination of teff flour and self-raising flour for a slightly different texture.
Add spices such as cumin or coriander to the batter for extra flavor.

Cooking Tips & Tricks

Make sure to let the teff mixture ferment for at least 3 days to achieve the sour flavor that is characteristic of injera.

- Use a large frying pan to make the injera, as it should be slightly thicker than a crepe.

- Cook the injera briefly on one side until holes form and the edges lift from the pan before removing and letting it cool.

Serving Suggestions

Injera is traditionally served with a variety of Ethiopian stews and dishes, such as Doro Wat (spicy chicken stew) and Misir Wat (spicy lentil stew).

Cooking Techniques

Ferment the teff mixture for at least 3 days to achieve the sour flavor of injera.

- Cook the injera briefly on one side until holes form and the edges lift from the pan before removing and letting it cool.

Ingredient Substitutions

If you cannot find teff flour, you can use a combination of maize and self-raising flour as a substitute.

Make Ahead Tips

You can make the teff mixture ahead of time and store it in the refrigerator for up to 3 days before cooking the injera.

Presentation Ideas

Serve the injera on a large platter with a variety of Ethiopian stews and dishes for a traditional Ethiopian meal.

Pairing Recommendations

Injera pairs well with spicy and flavorful dishes, such as Doro Wat and Misir Wat.

Storage and Reheating Instructions

Store leftover injera in an airtight container at room temperature for up to 2 days.

- To reheat, wrap the injera in a damp paper towel and microwave for 30 seconds, or heat in a dry skillet for a few seconds on each side.

Nutrition Information

Calories per serving

One serving of injera contains approximately 200 calories.

Carbohydrates

Injera is a high-carbohydrate food, with the main ingredient being teff flour. One serving of injera contains approximately 46 grams of carbohydrates.

Fats

Injera is a low-fat food, as it is made with minimal oil for cooking. One serving of injera contains approximately 1 gram of fat.

Proteins

Injera is a low-protein food, as teff flour is not a significant source of protein. One serving of injera contains approximately 2 grams of protein.

Vitamins and minerals

Teff flour is a good source of iron, calcium, and magnesium. One serving of injera provides approximately 10% of the daily recommended intake of iron and calcium.

Alergens

Injera is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Summary

Injera is a nutritious and low-fat food that is high in carbohydrates and provides essential vitamins and minerals such as iron and calcium.

Summary

Injera is a traditional Ethiopian flatbread made from teff flour that is sourdough fermented for a unique flavor. It is a nutritious and low-fat food that is high in carbohydrates and provides essential vitamins and minerals. Serve injera with a variety of Ethiopian stews and dishes for a delicious and authentic Ethiopian meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl living in the village with my parents and siblings. Our neighbor, Mrs. Alem, was known for her delicious injera, a traditional Ethiopian flatbread that is a staple in our cuisine. One day, I was playing outside and caught a whiff of the mouthwatering aroma coming from Mrs. Alem's kitchen. I couldn't resist the temptation to sneak over and peek through her window to see what she was cooking.

I watched in awe as Mrs. Alem expertly poured the batter onto a hot griddle, swirling it around to create a thin, round pancake. The injera bubbled and sizzled, releasing a tantalizing scent that made my stomach growl. Mrs. Alem noticed me peeking through the window and beckoned me inside with a warm smile.

"Come in, my dear," she said. "I see you've been admiring my injera. Would you like to learn how to make it?"

I nodded eagerly, my eyes shining with excitement. Mrs. Alem handed me a bowl filled with a mixture of teff flour and water, showing me how to pour it onto the griddle and swirl it around just like she did. I was a bit clumsy at first, but Mrs. Alem patiently guided me, teaching me the secret to making the perfect injera – patience and practice.

As the injera cooked, Mrs. Alem shared stories of her own childhood, when she learned the recipe from her grandmother. She explained how injera was more than just a bread to us Ethiopians – it was a symbol of community and togetherness, meant to be shared with loved ones around a communal meal.

After what seemed like an eternity, the injera was ready. Mrs. Alem carefully removed it from the griddle and placed it on a large platter, where it steamed and released a cloud of fragrant vapor. She tore off a piece and handed it to me with a smile.

"Try it," she urged. "Injera tastes best when shared with others."

I took a bite of the warm, spongy bread, savoring the tangy flavor that tickled my taste buds. It was unlike anything I had ever tasted before – light and airy, with a slightly sour tang that complemented the spicy stews and sauces we often ate with it. I was hooked.

From that day on, I spent countless hours in Mrs. Alem's kitchen, watching and learning as she made injera and other traditional dishes. She taught me the importance of using quality ingredients, like teff flour and fermented water, and how to adjust the cooking temperature to achieve the perfect texture and flavor.

As I grew older, I began experimenting with different variations of the recipe, adding my own twist with spices and herbs to create unique flavors. I shared my creations with my family and friends, who raved about my injera and encouraged me to keep honing my skills.

Over the years, I have refined my technique and perfected my recipe for injera. It has become a staple in my own kitchen, a dish that I am proud to share with my loved ones. Each time I make injera, I am reminded of Mrs. Alem and the joy she brought into my life with her kindness and culinary expertise.

And so, dear reader, I pass on this recipe to you – a gift from my heart to yours. May you find as much joy and satisfaction in making and sharing this traditional Ethiopian dish as I have. Remember, the key to a delicious injera lies not just in the ingredients and technique, but in the love and passion you put into every bite. Enjoy!