08
Nov
It is the national dish for both countries. Injera is an east african staple usually made from teff flour and is a national dish in ethiopia and eritrea.
Injera is an east african staple usually made from teff flour and is a national dish in ethiopia and eritrea.
How is injera made. Injera is also known as ethiopian flatbread. It is a native food of the country of ethiopia. It uses teff flour and water as its base and has a spongy texture that is most enjoyable to eat.
It s great on its own but it usually accompanies other ethiopian dishes and is great for wiping the plate clean at the end of the meal. Budena is a sour fermented flatbread with a slightly spongy texture traditionally made out of teff flour in ethiopian and eritrean cuisine. It is the national dish for both countries.
It has since spread to other east african countries injera is central to the dining process like bread elsewhere and is the most fundamental component of an. Made with the native grain teff injera is the base of almost every ethiopian meal and the key utensil too origins it s thought that teff may have been cultivated as early as the first millennium bc by pre aksumites in what is now northern ethiopia though there is no evidence of it being used to manufacture injera until the late 5th or 6th century ad. Injera is an east african staple usually made from teff flour and is a national dish in ethiopia and eritrea.
It is a fermented usually yeast risen sourdough flatbread and it is generally served as a flat pancake with a variety of stews and curries of meats and veggies also called wat on top.