Talking about Injera, I just cannot help to choose and start this particular post with one of my favorite pictures of “Ethiopian birds relishing Injera”. I must say, it is one of exclusive moments, can only be captured in the vivacious city of Addis Ababa. Injera is an Amharic word with deep meaning by itself rather than just simply representing the national staple of Ethiopia, which is the base of almost every meal.
Injera is made with the indigenous Ethiopian grain called Teff that only grows in the highlands. Teff is an ancient and fascinating grain like its birthplace Ethiopia. Like many other Ethiopian cuisine, making Injera is complex, more than three-day affair and an art by itself. Requiring many eloquent pieces along with extensive and interesting but worth it process.
For Ethiopians Injera is more like “a means of living” and a kind of food almost eaten every day, by everyone and everywhere without ever getting tired of it. Besides the fact, Injera is very filling and can be so addictive; its slightly tart test goes perfectly well with the spicy Ethiopian version of stew called Wot that usually dished out on it- it is also an eating utensil.
The distinctiveness of this Ethiopian most adored food starts from having Teff grain stores dedicated only to sell this particular Ethiopian native grain that comes from different part of the country. And continues with preparing Injera starter, that usually takes more than 4 days by itself then mixing Teff flour with the starter, water and pinch of salt and allowing it to ferment usually two -three days.
For a genuine look and test, it requires to have a round and flat cooker with its own lid called Mitad- particularly made for making Injera. And slowly pouring the batter up on the round Mitad- which takes some kind of experience and skill.
Letting it to cook for one minute, just until holes start to form on the surface and covering the Mitad with its own top lid to steam the Injera and cooking it for three more minutes, until the edges pull away from the sides and the top is set.
Eating Injera “Ethiopian way” for authentic satisfaction and that is of course with your hand! Just tear of a piece of Injera and scoop wot that’s it. Regarding Injera, one of the prized items that can be found almost in every Ethiopian household is Mesob – a small round table woven like a basket, with a peaked cover and a depression on the tabletop where the tray is placed. It is used to keep Injera and serve with it.
Experiencing exotic Ethiopian cuisine is one of the reasons why you should visit Addis Ababa, Ethiopia. And it is with this distinctive national staple that your test of Ethiopia adventure starts with in Addis Ababa- the city that can provide the genuine test of Ethiopia with all its eloquent pieces and straight from the “Mitad”.
And what can be more adventures and fun than traveling your test-buds with the exotic, delicious and healthy Injera!