Injera is a traditional sourdough flatbread that is a cornerstone of Eritrean and Ethiopian cuisine. Made from teff flour, this spongy, slightly tangy bread is used as both a plate and a utensil to scoop up stews and other dishes. Its unique texture and flavor come from a fermentation process that takes several days, resulting in a nutritious and versatile bread that complements the bold flavors of Eritrean and Ethiopian dishes.
Injera is a traditional sourdough flatbread that is a cornerstone of Eritrean and Ethiopian cuisine. Made from teff flour, this spongy, slightly tangy bread is used as both a plate and a utensil to scoop up stews and other dishes. Its unique texture and flavor come from a fermentation process that takes several days, resulting in a nutritious and versatile bread that complements the bold flavors of Eritrean and Ethiopian dishes.
Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g
Injera is a traditional sourdough flatbread that is a cornerstone of Eritrean and Ethiopian cuisine. Made from teff flour, this spongy, slightly tangy bread is used as both a plate and a utensil to scoop up stews and other dishes. Its unique texture and flavor come from a fermentation process that takes several days, resulting in a nutritious and versatile bread that complements the bold flavors of Eritrean and Ethiopian dishes.
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Description: shiro is rich, nutritious, and comforting. It is often enjoyed as a vegetarian dish and is commonly served with injera, providing a perfect balance of textures and flavors.
Description: Injera is a unique sourdough flatbread made from teff flour, and it is a cornerstone of Eritrean cuisine. Its slightly spongy texture and tangy flavor make it the perfect.
Description: Zigni is a beloved spicy meat stew that is a staple in Eritrean households. Made with tender beef cubes simmered in a rich, flavorful sauce, Zigni is known for its bold taste,
Description: shiro is rich, nutritious, and comforting. It is often enjoyed as a vegetarian dish and is commonly served with injera, providing a perfect balance of textures and flavors.
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