In 2006, the exportation of unprocessed teff was banned and only injera could continue to be exported. The very first thing you need to know about Ethiopian food is something called injera. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } consistent, Unless you’re in Ethiopia and have access to a, Injera is served, almost like a plate, onto which you place a variety of other foods (, it should always be done twice as Ethiopians, in their loving and quirky way, believe “, will make you fight, two will make you friends. Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. There's much to see here. Like … Before I moved to Ethiopia, I had eaten injera a couple of times at Ethiopian restaurants in the UK. Onion and often diced tomatoes (timatim) are added. Teff is now considered to be an up-and-coming superfood – although this is not news to Ethiopians who have long declared the health benefits of teff, including some who claim this to be a secret ingredient to Ethiopian runners’ success. njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. then pile the toppings on one of the injera flatbreads, and roll up the rest to use for ripping off pieces and scooping up the meal – no utensils needed! Injera (Ethiopian FlatBread) Sharing is caring! Injera is to Ethiopia what pasta is to Italy! This one can be made in about one day, thanks to a bit of baking powder. Injera is central to Ethiopian cuisine but, to most Ethiopians, it’s so much more than that. It’s eaten twice or even three times a day. By itself it has a slight sour taste, from the fermentation process, but injera isn’t eaten alone. In this regard, I have not fully adapted to the Ethiopian way of life. Injera is served, almost like a plate, onto which you place a variety of other foods (wät/stew, tǝbs/grilled meat, shiro/chickpea stew, for example). Good to see the recipe, I’ll give it a go in the UK, as long as I can get some teff! Traditional Injera bread lightly pan fried with spiced butter (4per serv) ROTI BREAD $3.50 1 Breads SALADS POTATO SALAD $11.90 Cold cooked potato, tomato and fresh chillies in an oil, lemon & pepper with Ethiopian dressing. A fitfit is a class of Ethiopian recipe where torn bread – usually but not always injera – is tossed with sauce. We hope you enjoy our site and take a moment to drop us a line. Start your morning with a breakfast of Enkulal Firfir or Teff Pancakes, or stop in for a lunch or dinner of Misir Key Wot or Shiro Firfir. Put the teff, plain flour and yeast in a large bowl, add 400ml hand-hot water (I add 150ml freshly boiled water to 250ml cold tap water), then beat with an electric whisk for a couple of minutes, until lump-free and creamy. We are located in Shop 106 in Mirrabooka Square Mall, which can be found at 43 Yirrigan Drive in Mirrabooka. Now that I’ve experienced authentic injera and am very familiar with its taste here, I would be interested to try non-Ethiopian made injera and compare. These are served along with Injera, a sourdough flat bread which is large. Injera became more common in the United States during a big spike in Ethiopian immigration in the 1980s and 1990s, [23] largely because of the Refugee Act passed in 1980. Injera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the national dish of Ethiopia. In recent years, the government has started to explore ways to meet the growing global demand for teff. See more ideas about Injera bread, Ethiopian food, Ethiopian injera. Injera can be eaten at breakfast, lunch, and dinner – and many Ethiopians I know do, in fact, have injera multiple times a day. [24] Teff is now being produced in the United States by the Teff Company in Idaho, making teff … Avry / Flickr / CC BY 2.0 Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. So never refuse that second, Sources cited in this article: Fikadu, Asmiro A, Wedu, Tsega D, Derseh, Endalew A, Running in Ethiopia: an honest perspective, The Great Ethiopian Run, 17th November 2019, 13 months of sunshine: the Ethiopian calendar. There are two main versions of fitfit: the one made with injera flatbread, and the other one made with unleavened kitcha bread. Add 200ml warm water (straight from the tap is fine) to the risen injera batter along with the salt and vinegar, and mix to combine. Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. Usually layers of injeras are placed on a plate Get Injera (Ethiopian Flatbread) Recipe from Food Network Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. What you need for this recipe, 1 Chopped Onion (Sweet or Red) 2 Chopped Fresh Tomatoes 2 Tablespoons of fresh Garlic Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. Trotter]. Today’s recipe is the cheat’s version, soured with yeast and vinegar, which is still very satisfying to eat and make, but not quite the same as the original. Not an authentic recipe as it misses out the Teff flour. Chechebsa, also called kita firfir (also called kita fitfit), is typically eaten for breakfast and is one of the rare Ethiopian dishes eaten with a spoon. . It usually should be made with all Teff flour or mixed with sorghum or other flours. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. Review on Economics of Teff in Ethiopia. All in all this is one of the fastest and reliably delicious methods to made this wonderful Ethiopian bread! . Take off the heat and leave to one side while you make the injera. Breakfast (V) =Vegan / Extra Injera $1 / Extra bread 75 Cents Scrambled eggs, plain – $6.00 Cooked with onions, tomato & Jalapeno peppers (Add cheese for 75 cents) Scrambled eggs with beef – $8.75 Ethiopian style scrambled Meera Sodha’s spiced beetroot with 60-minute injera. But I’ve not had injera outside of Ethiopia since living here. Fǝrfǝr is roughly chopped injera that is soaked in spices and then scooped up, as normal, with injera. injera – for those who just can’t get enough of it! Injera fit-fit is a fit-fit variety that is, in its basic version, prepared with a combination of berbere spices, clarified butter, onions, and torn pieces of injera flatbread. Sep 7, 2015 - Explore Sally Cabrera's board "Injera bread" on Pinterest. Enqulal Tibs or scrambled eggs or an egg (enqulal) omelet, the Ethiopian breakfast dish just like eaten the west, but of course we love to add a little chilli or and nitre kibe (Ethiopian spiced butter). Every day remove and replace the water that has come to the top. You then break off bits of the injera and use it to scoop up the other food, absorbing the sauce and flavour. Ethiopian Village is a traditional Ethiopian eatery tucked away in the rear of a retro shopping arcade on Beaudesert Road in multicultural Moorooka. Cook for a minute, until the seeds pop, then add the onion and fry for five minutes, until soft. Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. I kept postponing this due to various reasons. Today’s recipe is the cheat’s version, soured with yeast and vinegar, which is still very satisfying to eat and make, but not quite the same as the original. On a similar note, don’t be surprised if you see people feeding one another – this is called gurša, and is a display of love and affection shared between family, friends and even colleagues. Keep a spatula and a plate to hand. For the injera250g teff flour80g plain flour7g dried yeast1 ¼ tsp fine sea salt2 ½ tbsp cider vinegarRapeseed oil, For the beetroot2 tbsp rapeseed oil6 fresh curry leaves1 tsp black mustard seeds½ tsp cumin seed1 onion, peeled and finely chopped3 garlic cloves, peeled and minced1 finger chilli, finely chopped2 medium tomatoes, roughly chopped500g beetroot, peeled and grated1¼ tsp fine sea salt50g desiccated coconut (or 10 tablespoons). As injera is big and round, it is most commonly served on a large metal serving plate (or a traditional straw mäso wärq) that people sit around and eat from communally – none of this ordering individually, Ethiopia is all about sharing and community. Put a lid over the top of the pan for a minute, until the whole injera has turned darker (around another 30 seconds), then lever out of the pan and on to the plate, and keep warm. Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. Injera is likewise served with Sega Wat, the delicious beef version of Doro Wat. You’ll need a good nonstick pan with a lid to cook the injera. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Although lots of people refer to it as a kind of flatbread, to me it does not really share any of the same qualities as bread. Boil some water in a saucepan and whisk in a small amount of the fermented batter. Now, I confess, I have yet to make injera myself but, from what I’ve learned from others, the process requires a lot of patience and can be tricky to get exactly right first time. I could write a whole post just about teff, but to keep things succinct, let’s settle for three interesting facts that you may not know: As you can see, teff is a versatile and underrated food source and although injera can be made from other grains, it really isn’t the same. The texture, taste and consistency are very different. This will make a thicker mixture called, Mix the two batters back together and add some water until the consistency is . prefer white to brown bread even though brown bread is much healthier! And yes, even Although primarily used within Ethiopia to make injera, teff can also be used in a whole host of other products. Injera is the staple and the most widely consumed starch / filler in all of Ethiopian cuisine; Most Ethiopians eat it injera, twice, or even three times a day. In the meantime, cook the beetroot. You can find teff flour in healthfood stores, online and in specialist food stores. Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. Fir-Fir (sautéed injera) The most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with berbere and kibbe. Injera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Injera is usually eaten with. Heat the oil in a frying pan over a medium to high heat and, once hot, add the curry leaves, mustard seeds and cumin seeds. As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. The fermentation process can take up to 2 or 3 days, depending on your climate. Almost all the Ethiopians consume this food at least once in a day. Notify me of follow-up comments by email. . Loosely cover and leave (at room temperature) for 3-5 days to ferment. To serve, gently warm up the beetroot, bring everything to the table and let people serve themselves, tucking a spoonful of the beetroot into a folded injera. Facebook Twitter Pinterest Jump to Recipe Print Recipe This dish was something that I always wanted to make . If I were a betting person, I would hazard a guess that 99.9% of Ethiopians in Addis would eat injera at least once per day. As an example of how much injera is loved here in Ethiopia, there is a popular dish called fǝrfǝr which is typically eaten at breakfast, but there’s no hard and fast rule about this. */, Injera: the foundation of Ethiopian cuisine. Tibs means to fry, Enqulal means egg. It is a national dish in Ethiopia and Eritrea. However, from the outside it seems like a pretty straightforward recipe – although I reserve the right to amend this statementonce I’ve had the pleasure of testing it first-hand! Rub the surface of a nonstick pan with oil using kitchen paper, then set it over a medium heat. The spicy, carb-y morning meal might be mixed with leftover shiro or meat stews. Chunks of meat or leftover meat sauces are often added to the dish, which is sometimes served for breakfast with yogurt and … I made this version as I cannot find Teff anywhere! 9. Ethiopian cuisine consists of meats and spicy stews known as wot or wat. /* Add your own Mailchimp form style overrides in your site stylesheet or in this style block. A quick version of the spongy-sour Ethiopian flatbread made with nutritious teff flour, ideal for dabbing into dips, sauces or this spiced beetroot. It is a base for combining with other foods. However, the exportation of injera and teff is heavily regulated by the government, and for good reason. There are essentially only two ingredients in injera: teff and water. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. Injera is typically served with This is because teff has such a high nutritional value. Injera is essentially an edible dish: Whenever you order Ethiopian food, Injera automatically comes with it., Injera automatically comes with it. Now, I confess, I have yet to make injera myself but, from what I’ve learned from others, the process requires a lot of patience and can be tricky to get exactly right first time. White injera is the more common of the two and often more expensive, but the black injera is actually considered to have greater nutritional value, with a higher iron content. I also found it quite stodgy but lovely when mixed in with the stews. Fitfit is a typical Ethiopian food served for breakfast, made with clarified spiced butter and berbere spices. Although lots of people refer to it as a kind of flatbread, to me it does not really share any of the same qualities as bread. This dish is traditionally served on top of injera bread. It measures 50 cm in diameter. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. well . Injera is usually eaten with misir wot, or spiced lentils, but this sweet spiced beetroot also works very well with the sourness of injera. Add a ladleful of batter to the pan, swirl it around into a circle and wait until the “eyes” (ie, the little holes) have mostly disappeared and the batter has turned dark brown (around 30 seconds). My local bakery makes the most moreish breadsticks from the dark teff that we often share around the office! . Many expats love injera and eat it regularly, but I personally find it to be extremely filling and a little stodgy, so can only eat it in small quantities. The texture, taste and consistency are very different. (a mix of the two teff types) is a popular middle ground alternative. (red/black) injera because of the distinctions in the type of teff used. On one side, Injera has a honeycombed looking pattern . Chechebsa is made of lightly fried injera or other bread cooked in berbere sauce and often served with honey. So never refuse that second gurša! It's best made a day ahead to allow the flavours to intensify. Ethiopian tibs are essentially pieces of stir-fried meat (usually beef, but sometimes lamb, chicken or fish) with vegetables, served over injera. Injera is eaten by hand, usually with your right hand although, contrary to popular belief, people won’t take offense if you use your left hand (I do this as I’m left-handed and have no ambidexterity!). As injera often acts as both plate and cutlery, a common sight at our office canteen is seeing people eat spaghetti and tomato sauce using injera. It’s an inherent part of Ethiopian culture, embodying the values of community and family, even in the way it’s eaten. It can be used as a wheat substitute to make breads and pasta, and a new company in Ethiopia has started producing various flavours of teff crisps. Misir Wat is the comforting red lentil stew that is a basic part of most Ethiopian meals. With Ethiopia and Italy having a history together, and Italy being known for its culinary pride, I find it amusing when my colleagues joke that this is an illegal meal. This essentially means one gurša will make you fight, two will make you friends. Cook until the water evaporates and the mixture turns quite dry, which should take about six minutes, then stir through the coconut. Fitfits are served cool, firfirs hot. I’d like to see what the Italians think of Ethiopia’s take on how to eat pasta! It’s gluten free, low in fat and sodium, high in protein, fibre, iron and a whole host of other important minerals – a small grain that packs a large punch! There are different varieties of teff … There is high demand for injera around the world, most notably in Ethiopian diaspora communities like the US, parts of Europe and the Middle East. Given that in 2019, teff was found to be one of the most important cash-crops in Ethiopia, second only to coffee, if Ethiopia can find a way to delicately balance its mass production with local food security, then it has great potential to be a profitable export business for the country. I hope this post has brought some insight into injera, and Ethiopian Essence will continue to document more aspects of Ethiopian cuisine in the future but, in the meantime, I would love to hear about your experiences with Ethiopian food and your thoughts on injera in particular. Disclosure: some of the links below are affiliate links. . Injera is the staple of Ethiopian food.It is a starchy filler in all of Ethiopian cuisine. (The word “firfir” is new to me; until Teff Love I had only seen the word “fitfit.”) So, take your time, look around, and learn all there is to know about us. Add the garlic and chilli, cook, stirring, for a further three minutes, then add the tomatoes, beetroot and salt. Even if you’ve never travelled to Ethiopia, there is a high chance that you’ve heard of injera, or maybe even tried it at your local Ethiopian restaurant. When giving gurša it should always be done twice as Ethiopians, in their loving and quirky way, believe “and yat’t’allal, hulätt yaffaqǝral”. This was to ensure that the international market for teff/injera didn’t drive up local prices leaving Ethiopians unable to afford their staple food, as was the case in the increased exportation of quinoa in Peru. This recipe for injera can be made in 1.5 days, not including the time to create your sourdough starter. Kind of a loose, savory bread pudding. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. Similarly, in the Western world, many people (me!) Injera is a large, round, pancake-style food that forms the bread and butter of traditional Ethiopian cuisine. Just like there is white and brown bread, there is also. It’s the foundation of Ethiopian food. Whilst teff, injera, and other teff based products, have the potential for wider global consumption given the ‘super-food’ qualities, I agree that it’s exportation should be regulated so that all Ethiopians are still able to access teff and make injera themselves. Teff is a cereal grain grown predominantly in the Amhara and Oromia regions but also in SNNPR, and it is so called because, in Amharic, teff derives from a word meaning ‘lost’, which Ethiopians believe to be due to the tiny nature of the grain which can easily slip between your fingers and be lost. Injera fitfit is combined with onions, while kitcha is usually accompanied by a scoop of yogurt. Sources cited in this article: Fikadu, Asmiro A, Wedu, Tsega D, Derseh, Endalew A. So, it’s essentially eating injera with . Injera ethiopian restaurant, Bern: See 89 unbiased reviews of Injera ethiopian restaurant, rated 4 of 5 on Tripadvisor and ranked #96 of 583 restaurants in Bern. Whilst one side is flat like a pancake, the other side – that is served face up – is spongy, and good for absorbing sauces and flavour. Cover with a tea towel and leave for an hour, in which time it should rise nicely. Treat yourself to an authentic Ethiopian cuisine at Injera House. Add a drop more oil to the pan, if need be, and repeat with the remaining batter. Following are also recipes for three traditional Ethiopian dishes. Today’s post provides you with an introduction to injera: what it is, where it comes from, how it’s made, as well as some of the export restrictions placed on it and why I think they’re important. It’s also used as a way to avoid wasting leftover or old injera. However, from the outside it seems like a pretty straightforward recipe – although I reserve the right to amend this statement, Mix teff flour and water in a mixing bowl. Another really interesting and informative post on Injera. A wat or wet is an Ethiopian red stew that uses the red chilli-spice mix called berbere and spiced ghee called nit’r kibbeh, and begins with a rich onion base. Food stores s take on how to eat pasta to Ethiopia what pasta is know... Cabrera 's board `` injera bread, there is also Ethiopian food.It is a yeast-risen flatbread a! Take up to 2 or 3 days, depending on your climate food at least once a. Leave ( at room temperature ) for 3-5 days to achieve their signature and. Lid to cook the injera and teff is heavily regulated by the government has started Explore. 2 or 3 days, not including the time to create your sourdough starter and kibbe value..., thanks to a bit of baking powder lightly fried injera or other flours together and add some in... Fry for five minutes, then add the onion and often served with Sega Wat, exportation! You enjoy our site and take a moment to drop us a line for! Some of the links below are affiliate links meal might be mixed with shiro... Ethiopia and Eritrea Ethiopian bread see more ideas about injera bread, Ethiopian injera ’ d like to see the. Yirrigan Drive in Mirrabooka you fight, two will make you fight, two make. A yeast-risen flatbread with a pleasing, sour flavour and a spongy sauce-soaking. One can be made in about one day, thanks to a of. Wonderful Ethiopian bread before I moved to Ethiopia, I had eaten injera a couple of at... We often share around the office ingredients in injera: teff and water ’ t get of. Injera: the one made with clarified spiced butter and berbere spices take on how to eat pasta spongy.... With other foods around, and together these constitute the national dish in Ethiopia Eritrea. More ideas about injera bread s so much more than that Wat, exportation! Is typically served with honey, as normal, with injera flatbread and., 2015 - Explore Sally Cabrera 's board `` injera bread, Ethiopian food something! This will make you fight, two will make you friends kitchen paper, then add the garlic chilli... Main versions of fitfit: the foundation of Ethiopian cuisine this one can found. It should rise nicely cook until the consistency is you then break off bits the! High nutritional value by the government has started to Explore ways to meet the global... Most Ethiopian meals the preceding CSS link to the Ethiopian way of.! Very first thing you need to know about us – usually but not injera! With berbere and kibbe see what the Italians think of Ethiopia since living here ve had! Scoop up the other food, absorbing the sauce and flavour bread is thinner than a pancake and has slight! Served on top of injera bread, there is also a thicker mixture called, mix two... Most typical Ethiopian food but, to most Ethiopians, it ’ s so much more than.. ( Zucc. clarified spiced butter and berbere spices rub the surface of a pan. I moved to Ethiopia, I have not fully adapted to the Ethiopian way of life host of products. A bit of baking powder about Ethiopian food for an hour, in which time it should rise nicely two! Nutritional value tea towel and leave ( at room temperature ) for 3-5 days to ferment create sourdough... Ethiopians consume this food at least once in a whole host of other.. ) the most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with berbere and kibbe spicy carb-y... €“ usually but not always injera – is tossed with sauce unprocessed teff was banned and only could! Restaurants in the type of teff used usually but not always injera – is with! A popular middle ground alternative food, absorbing the sauce and often served with is! Most typical Ethiopian breakfast is fir-fir, shredded leftover injera that’s stir-fried with berbere and kibbe injera could continue be. A flavorful, tangy bread to serve with your favorite Ethiopian food something... But injera isn ’ t eaten alone two will make you fight two. And together these constitute the national dish in Ethiopia rise nicely bread is much healthier traditionally on. A medium heat take about six minutes, until soft a fitfit is a dish! Of traditional Ethiopian dishes two teff types ) is a basic part of most Ethiopian meals this will a... Shredded leftover injera that’s stir-fried with berbere and kibbe is traditionally served top. Injera could continue ethiopian breakfast injera be exported spiced butter and berbere spices Derseh, a. Process, but injera isn ’ t eaten alone this version as I can not find teff flour in stores. Onion and fry for five minutes, then set it over a medium heat means one gurša make! Shredded leftover injera that’s stir-fried with berbere and kibbe create your sourdough starter and teff is regulated! Likewise served with honey all of Ethiopian cuisine isn ’ t get of.