You’re probably wondering what exactly is Injera?!? Well, you wouldn’t be alone….
Before I started working with Eritrean’s I had never heard of Injera either, but I’ll let you in on a little secret…. it’s amazingly delicious!!!
Injera is a staple in Eritrean and Ethiopian food and is an incredible 3 in 1: food, eating utensil, and plate! (pretty cool, huh?) It’s a large flatbread made out of teff flour, but with a spongy texture. The teff is mixed with water then allowed to ferment for a few days before cooking. It can be eaten alone or also with various foods and stews.
During Friday’s Feed My Sheep Outreach, I was welcomed to a unique surprise: one of the women was busy making Injera…. but not just a couple Injera… 600 Injera!!!
Her 20 year old son was getting married the next day and she was preparing for the Wedding Feast, a preparation that would take her about 6 hours that night!
I’ve eaten Injera several times, and each time it’s been delicious! I especially like it as a “dipping utensil” to accompany the other rich foods Eritreans love to eat, but I stil can’t fathom having to make 600 of them in the 90 degree weather heat! Now that’s cultural dedication!