Eritrea 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.
Eritrea mat injera.
The injera is also simplified without compromising the tast.
A single large dish is placed on a coffee table or on the floor where everyone eats from with the help of a piece of injera.
Wait for the injera to cool completely before stacking them.
However the cuisine has its unique characteristics.
We are in the highlands of the horn of africa which includes djibouti ethiopia eritrea and somalia.
When the injera is done cooking use your finger to gently lift one edge of the injera and quickly slide your flat surface underneath the injera.
Eritrean cuisine shares similarities with surrounding countries cuisines.
Zigni is eaten with injera this flatbread made from teff flour.
Injera is a sour flatbread used in ethiopian and eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste.
No need to spend hours in the kitchen.
Derkosh ድርቆሽ dried ethiopian teff injera made and imported from ethiopia brundo ethiopian spices organic and non gmo 3 6 out of 5 stars 16 9 95 9.
The porous texture of the injera makes it ideal for soaking up the juices.
The main traditional food in eritrean cuisine is tsebhi served with injera flatbread made from teff wheat or sorghum and hilbet paste made from legumes.
In ethiopian and eritrean cuisines vegetable lentil or meat dishes are served on top of the injera and the food is eaten with your hands using the injera to scoop up the food.
Eritrean cuisine is also very similar to the cuisine of its neighbor somalia.
In ethiopian kitchens cooks skim off the water that rises to the top of the injera batter and save some of it for the next batch just like sourdough bread makers maintain a starter.
Injera is the typical bread of many african regions from eritrea to ethiopia.
It is the national dish for both countries and east african countries.
ənǧära እንጀራ ɨndʒəra is a sour fermented flatbread with a slightly spongy texture traditionally made out of teff flour in ethiopian and eritrean cuisine.
An easy method for preparing zigni that is not very spicy.
Once cooled wrap with plastic wrap until ready to serve.
Ethiopians use a flat straw mat called a suffid.
People always use their right hand.
