Injera

For the Kenyan rugby player, see Collins Injera.
Injera
Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
TypeFlatbread or pancake
Place of origin
Region or stateEast Africa
Main ingredientsTeff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour)
Food energy
(per 100 g serving)
131 kcal (548 kJ)[3]
Nutritional value
(per 100 g serving)
Protein4.95 g
Fat1.26 g
Carbohydrate25 g

Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea,[1][2] injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice elsewhere and is usually stored in the mesob.[4][5][6]

  1. ^ a b Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
  2. ^ a b Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
  3. ^ "Calories in 100 g of Injera (American-Style Ethiopian Bread) and Nutrition Facts".
  4. ^ Shinn, David (29 March 2004). Historical Dictionary of Ethiopia. Scarecrow Press. p. 198. ISBN 978-0-8108-6566-2.
  5. ^ Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.
  6. ^ Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN 978-1-4823-1117-4.