Injera with Wat
“The foundation of Ethiopian dining: spongy fermented teff flatbread served with an array of spiced meat and lentil stews.”
Injera
Berbere
Onion
Garlic
Ginger
GheeWhere it comes from
Injera with Wat is the cornerstone of Ethiopian dining, with injera being a fermented flatbread made from teff flour that dates back over a thousand years. The dish represents the communal nature of Ethiopian meals, where various stews are served on a shared platter, encouraging togetherness. An intriguing detail is that injera's spongy texture allows it to double as both a plate and a utensil for scooping up the flavorful stews.
On the Palate
What goes into it
How it's made
- 1
Start by fermenting teff flour with water to create a sourdough-like batter, then cook it on a hot griddle to form spongy injera.
- 2
Prepare various stews, or wat, using a mix of lentils, meats, and spices, allowing them to simmer until rich and flavorful.
- 3
Serve the injera on a large platter, topping it with the assorted stews for a colorful presentation.
- 4
Encourage diners to tear off pieces of injera to scoop up the stews, embracing the communal dining experience.
