I Love Habesha Food

Especially Enjera

Enjera 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. Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. Traditional injera uses all teff flour, made from the seeds of an annual grass native to the Horn of Africa. Teff is high in protein and fiber and indispensable in Ethiopian cuisine; it also happens to be a gluten-free flour. preparation:The flours are mixed with salt and water and left to ferment, giving the injera its pleasant sourdough flavor and spongy texture. Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. The mixture needs to sit out and be stirred occasionally for three or four days. Fermenting foods can be tricky, since temperature, timing, and contaminants can all influence the mixture. Look for the telltale bubbles and sour smell when deciding if your batter is ready. Serve with spicy vegetables, lentils, or meat dishes of your choice such as doro wat. is dairy free and suitable for vegans or those with dairy allergies.