Kitchen
What is Injera?
Plate, cutlery and side dish in one. A short guide to the flatbread that holds Ethiopian cooking together.
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The first time you eat Ethiopian food, you are not given a plate. A large round injera arrives instead, and the dishes are placed directly on it.
Made from teff
Injera is traditionally made from teff, a very fine grain from the Ethiopian highlands. The batter rests for several days and ferments — which gives it the gentle sourness that reminds people of sourdough.
The holes
As it bakes on the mitad, a wide round griddle, bubbles rise to the surface and leave the characteristic small holes. They are not incidental: they hold the sauces.
How to eat
You tear off a piece with your right hand, use it to gather some of a dish, and eat the two together. No cutlery is needed. By the end, the injera underneath has absorbed everything — many people consider that piece the best part.
