It is broken with the hands and serves as a “spoon” to scoop food. Teff injera bread is present in the diet of all African families and, in addition to being a staple food, injera also serves as a plate and table for eating other foods. People traditionally prepare the injera recipe with teff, a cereal that is only produced in Africa. It is probably one of the most popular Ethiopian recipes. Injera is a round loaf of bread, with a spongy consistency and a slightly sour taste, due to its slow fermentation, which goes well with the strong and very spicy flavors of African cuisine. On these arid mountains, where famine is raging, people eat meals prepared with flour from a little known cereal: teff. We are in the highlands of the Horn of Africa, which includes Djibouti, Ethiopia, Eritrea, and Somalia. Injera is the typical bread of many African regions, from Eritrea to Ethiopia.Įritrea, one of the four countries of the Horn of Africa, is the 4th youngest country in the world as it declared its independence from Ethiopia in May 1993 of which it was a federated state since 1953.
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