The uncooked side stays spongy soft.
Eritrean mat injera.
It is cooked only on one side.
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.
Injera is a sourdough flatbread that s why the dough sits for 24hrs for the sourdough fermentation process.
We are in the highlands of the horn of africa which includes djibouti ethiopia eritrea and.
This version is called shiro fit fit.
You are correct that teff and millet aren t the same grain.
Injera is the typical bread of many african regions from eritrea to ethiopia.
It is often consumed with dark or sergegna injera.
Shiro can be cooked and added to shredded injera or taita and eaten with a spoon.
ənǧära እንጀራ is a sour fermented flatbread with a slightly spongy texture traditionally made out of teff flour in ethiopian and eritrean cuisine.
Eritrea how to make barley and teff injera barley injera how to make multi grain injera.
It is a beef stew in tomato sauce flavored with berbere this rather hot spice blend that accompanies almost every dish of the region and that is also used for the ethiopian doro wat recipe.
Zigni is the main traditional dish of eritrean cuisine.
It is the national dish for both countries and east african countries.
These days border conflicts contiue between both and.
In ethiopian and eritrean cuisines vegetable lentil or meat dishes are served on top of the injera and the food is eaten with your hands using the injera to scoop up the food.
Shiro is an essential part of eritrean and ethiopian cuisine.
Injera is tricky to make but practice makes perfect.
It is central to the dining process in those cultures as bread is the most fundamental component.
Shiro is a vegan food but there are non vegan variations that use niter kibbeh a spiced clarified butter or meat in which case it is called bozena shiro.
