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EveryParampara

Injera

The spongy sourdough flatbread that serves as plate and spoon in Ethiopia and Eritrea.

A pattern drawn for this page, not a picture of Injera.

Also: enjera

Injera is a large, round flatbread made from teff flour, fermented for a few days and cooked on a clay griddle, leaving a pocked surface. It is spread on a round tray and topped with stews, called wat, and vegetable dishes, so that it serves as both plate and spoon. Diners tear pieces with the right hand to scoop up the food. Sharing from one tray, and feeding each other a mouthful, called gursha, is a sign of affection and respect. Injera is eaten daily and at every feast, and rolled injera is sent as a gift. The bread has a mildly sour taste.

Region: Sub-Saharan Africa

See also

JebenaKola nut

Find traditions that mention Injera

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