Spongy sourdough flatbread made from teff; the tangy edible plate of Ethiopian cuisine.
Where it comes from
Injera is a traditional Ethiopian flatbread made from teff flour, deeply rooted in the country's culture and often served as a base for communal meals, reflecting the importance of sharing in Ethiopian society.
In the kitchen
Injera acts as both a plate and a utensil, soaking up flavors from stews and dishes served on top, while its fermentation adds complexity to the overall meal experience.
Nutrition (per 100g)
150kcalCal
4.0gProtein
0.5gFat
31.0gCarbs
2.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lentils
Scoop up spicy lentil stew with injera. The tangy bread balances the warmth and earthiness of the lentils.
Chicken
Injera wraps around chicken stew, soaking up the rich, spicy sauce. The sourness cuts through the savory depth.
Beef
Pair with spicy beef stew. Injera's tang lifts the hearty, spiced beef, making each bite vibrant.
