This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine.

Injera (Ge'ez እንጀራ, IPA /ɨnʤǝra/, sometimes transliterated enjera) or taita is a pancake-like bread made out of teff flour. It is traditionally eaten in Ethiopia, Eritrea, Northern Kenya and Somalia (where it is also called canjeero) . The flour is mixed with water and allowed to ferment for a few days, as with sourdough starter. Because of this process, injera has a slight sour taste. The injera is then ready to fry into large flat pancakes, done either on a specialised electric stove or fire. Injera compares to the French crepe and Mexican tortilla as a flatbread cooked in a circle and used as a base for other foods. Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (2560x1920, 898 KB) Wikipedia does not have an article with this exact name. ... Note: This article contains special characters. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ... Two pancakes with maple syrup. ... Percentages are relative to US recommendations for adults. ... Binomial name Eragrostis tef (Zucc. ... For other uses, see Flour (disambiguation). ... Laxoox (in Somali) or Lahooh, Cangeelo is pancake-like bread, eaten in the countries of Somalia and Djibouti, it is also extremely famous in the de facto independent country of Somaliland. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... White Vienna Sourdough loaves sometimes arrive on shelves at speeds in excess of 75mph Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ... Starter may refer to an automobile self starter, or starter motor the person who fires a pistol or waves a flag to indicate the start of a race bread starter, (also called sponge) a fermented mixture used in baking sourdough a motor starter, or electric motor starter used to start... Plantains frying in vegetable oil. ... A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ... Two cooked flour tortillas. ... Crisp bread Making Tortillas A flatbread is a simple bread made from flattened dough. ...

A variety of stews, and sometimes salads, 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. The injera under these stews soaks up the juices and flavours of the foods and, after the stews and salads are gone, this bread is also consumed. Injera is thus simultaneously food, utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. ... Plate has several meanings: A plate electrode in a vacuum tube. ...

The most valued grain used to make injera is from the tiny, iron-rich grain teff. Teff has almost no gluten at all, so any bread made from teff would not rise like regular breads. Teff is also a good substitute for people allergic to wheat gluten. However, its production is limited to certain middle elevations and adequate rainfall regimes, so it is relatively expensive for the average household. Since the overwhelming majority of highland Ethiopians are poor farming households, they must grow their own subsistence grain, so wheat, barley, corn, and/or rice flour may be used to replace some or all of the teff content. Most would agree that this is done at the expense of flavor. There are also different varieties of injera, such as nech (white) and tikur (black). General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Standard atomic weight 55. ... Binomial name Eragrostis tef (Zucc. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... Look up corn in Wiktionary, the free dictionary. ... This article needs additional references or sources for verification. ...

Injera is eaten daily in every household, so cooking it requires a lot of time and resources. In Ethiopia, the bread is cooked on a large, black, clay plate over a fire. This set-up is a stove called a mitad, which is difficult to use, produces large amounts of smoke, and is dangerous to children. Because of this cooking method, much of the area’s limited fuel resources are wasted. But in 2003 a research group was given the Ashden award [see external links] for designing a new type of stove for cooking injera. The new stove uses available fuel sources (including dung) for cooking injera and other foods efficiently. Several parts are made in the central cities of the countries, while other parts are molded from clay by women of local areas.

Outside of the Ethiopian Plateau, injera may be found in groceries and restaurants specializing in Ethiopian, Somali or Eritrean foods. Ethiopia is located in the Horn of Africa and is bordered on the north and northeast by Eritrea, on the east by Djibouti and Somalia, on the south by Kenya, and on the west and southwest by Sudan. ... This Flagship Randalls store in Houston, Texas is an example of a supermarket. ... Toms Restaurant, a restaurant in New York made familiar by Suzanne Vega and the television sitcom Seinfeld A restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. ...

See also

• Cuisine of Eritrea
• Cuisine of Ethiopia
• Laxoox (canjeelo)

This meal is typical of Eritrean and Ethiopian cuisine. ... Note: This article contains special characters. ... Laxoox (in Somali) or Lahooh, Cangeelo is pancake-like bread, eaten in the countries of Somalia and Djibouti, it is also extremely famous in the de facto independent country of Somaliland. ...

External links

Wikibooks Cookbook has an article on

Injera

• Science of Bread: Ethiopian injera recipe
• Ashden awards: injera bread stove