Vegan Recipes


Injera is perhaps the most well-known component of the Ethiopian cuisine.  It is an Ethiopian flat bread that is used to eat the stews (called wats).  It has a very stretchy, spongy consistency and a wonderful flavor.  Ethiopian food is eaten with the hands.  The wats are placed on a platter with rounds of injera on the bottom  Then, pieces of injera are torn off to grab small bits of the wonderful stews.

Injera is rather easy to make and is delicious!


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Injera is a spongy bread made from Teff flour.
  1. Mix ground teff with the water to make batter similar to a thin pancake batter. Let stand in a bowl covered with a dishtowel at room temperature until it bubbles and has turned sour. This may take 1 to 3 days, depending on the temperature.
  2. Stir in the salt, a little at a time, until you can barely detect its taste.
  3. Lightly oil an 8 or 9 inch skillet (or a larger one if you like). Heat over medium heat.
  4. Pour in 1/3 cup of batter or enough batter to cover the bottom of the skillet. Spread the batter around immediately by turning and rotating the skillet in the air. Use a bit more batter than you would for crepes, but less than you would for a pancake.
  5. Cook briefly, until holes form in the injera and the edges lift from the pan. Do not let it brown, and don’t flip it over as it is only supposed to be cooked on one side.
  6. Remove and let cool. Place plastic wrap or foil between the successive pieces so they don’t stick together.
  7. Serve one injera on a plate and ladle your chosen stews on top. Serve additional injera on the side.
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