| Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour. It is the national dish of Ethiopia and Eritrea. It is central to the dining process in those cultures as bread is the most fundamental component.In Ethiopia and Eritrea, a variety of stews, salads (during Ethiopian Orthodox fasting, for which believers abstain from most animal products), and more injera (called injera firfir) are placed on the injera for serving. Using one's hand (traditionally only the right one), small pieces of injera are torn and used to grasp the stews and salads for eating. The injera under these stews soaks up the juices and flavors of the foods, and after the stews and salads are gone, this bread is also consumed. |
As seen above, on top of the Injera flat bread there are a vareity of stews and here are some of there names: The one in the middle is called "Doro Wet" which is a spicy chicken stew,The green one is called "Gomen" which is made of kale, the 2 yellow stews are called, "Kik Wet",which is made of lentils and the other is "Dinich Wet" which is Potatoe Stew with cabbage. The orange-ish stew is called "Micer Wet"which is also made of lentils but a bit spicy.The white is called "Ayib"which is a type of Ethiopian homemade cheese. The other red topping is called "Kitfo"which is beef that has been lightly tossed around on heat with butter and spices.
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Himbasha an Eritrean and Ethiopian bread that is plain and slightly sweet. It is popular in Eritrean and Ethiopian cuisine and is often served at special occasions. It is prepared in a number of varieties; however, the most distinctive flavoring is ground cardamom seeds.
The dough is given a decorative touch before baking. The design varies in detail, but in general is given the shape of a wheel with indentations to create several spokes. |
