Injera
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Injera or Enjera is a pancake-like bread made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The flour is mixed with water and allowed to ferment for a few days. It is then ready to fry into large flat pancakes. A variety of stews, and sometimes salad, are placed upon the injera for serving. Using one's right hand, small pieces of injera are torn and used to grasp the stews and salads for eating. Injera is thus both food and plate at the same time.
In the United States and other countries outside of the Ethiopian Plateau, injera may be found in groceries and restaurants specializing in Ethiopian or Eritrean foods. Often, this injera is made using a smaller amount of teff than normal, as teff is harder to come by in the U.S. Wheat, barley, and/or rice flour are added to the mixture to make up the difference. However, most would agree that this is done at the expense of the injera's flavor.
Injera is also misnamed Injura.
See also
External Links
- Science of Bread: Ethiopian Injera Recipe (http://www.exploratorium.edu/cooking/bread/recipe-injera.html)
- Marlee's Teff Page (http://users.ameritech.net/macler/teff.html)
- Injera -- Ethiopian Food @ Selassie WWW (http://sellassie.ourfamily.com/culture/food/injera.html)ja:インジェラ