Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Alternative names
Biddeena/Tayta/Tajta
Type
Flatbread or pancake
Place of origin
Ethiopia
Eritrea[1][2]
Region or state
East Africa
Main ingredients
Teff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour)
Food energy (per 100 g serving)
131 kcal (548 kJ)[3]
Nutritional value (per 100 g serving)
Protein
4.95 g
Fat
1.26 g
Carbohydrate
25 g
Media: Injera
Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan and
Kenya,[1][2] injera is a staple. Injera is central to the dining process, like bread or rice elsewhere and is usually stored in the mesob.[4][5][6]
^ abClarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
^ abCauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
^"Calories in 100 g of Injera (American-Style Ethiopian Bread) and Nutrition Facts".
^Shinn, David. Historical Dictionary of Ethiopia. Scarecrow Press. p. 198.
^Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.
^Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN 978-1-4823-1117-4.
injera is a staple. Injera is central to the dining process, like bread or rice elsewhere and is usually stored in the mesob. Traditionally, injera is...
main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from...
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other injera (injera firfir). The right hand is used to tear small pieces from the injera to use to pick up and eat the stews or salads. The injera under...
Mesob (Amharic: መሶብ) or Harar Mesob is a Harari basket used for storing injera, an Ethiopian and Eritrean flatbread. It is widely depicted as a cultural...
dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, which is about 50 centimeters...
in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches)...
Cornmeal is also often used as an additional ingredient in the preparation of injera or lahoh, flatbread that is traditionally eaten in the countries of the...
Eritrean cuisine and Ethiopian cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum) and hilbet (paste made from...
greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff...
meat can be beef, lamb, goat, or chicken and usually placed on a plate of injera, a type of unleavened bread made from teff flour. It can be eaten for lunch...
important staple crops in these two countries, where it is used to make injera or Tayta. In 2016, Ethiopia grew more than 90 percent of the world's teff...
season came in 2012–13 when they finished fifth in the Series. Collins Injera and Humphrey Kayange were both nominated for World Rugby Sevens Player of...
after being marinated in spices and butter. It is frequently served with injera flatbread, awaze chili sauce, and lemon wedges. Usually, the fat is left...
as a condiment and sprinkled on other dishes or spooned onto a piece of injera, so that morsels may be lightly dipped into it. It is generally made from...
or kik wot, one of the dishes people eat with Ethiopia's national food, injera flatbread. Yellow lentils are used to make a non-spicy stew, which is one...
Medialuna. In the Horn of Africa, notably Ethiopia and Eritrea, a bread called injera is made from a grain called teff. This is a wide, flat, circular bread that...
dishes served on top of injera, a large sourdough flatbread made of teff flour. This is not eaten with utensils, but instead the injera is used to scoop up...
unleavened flatbread from Mexico Focaccia – a flat oven-baked bread from Italy Injera – a sourdough-risen flatbread from East Africa Khachapuri – a breaded cheese...
Pain petri Pita Pitot Taboon bread Water challah Ethiopian Jewish breads Injera Bagels and similar breads Bagel Bagel Bites Bagel toast Bagel with cream...
populations in the region. A typical traditional Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, chicken, lamb...
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