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!

Pouring out the flour mixture into the heated pan

These bags are filled with Injera

Peeling off the finished Injera

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!