The Injera is a traditional staple food of Ethiopia, which has also spread in neighboring countries. It is a type of pancake made of a special Sourdough based on Teff flour. It is the base of every meal for almost all the Ethiopians who consume it at least once a day. Traditionally this bread takes about 3 days to make and is based on the starter of a previous batch.
Its history goes back to at least 600 AD, with the first traces of the use of Mitad (the baking grill) and Shiro (a stew based on chickpea). Nowadays it still has a significant and prestigious role in the Ethiopian culture, it is the main food during all celebrations, religious events and family gatherings. Teff flour, on top of being a gluten free grain, is a highly nutritious cereal with one of the highest level of fiber.
87 Kcal
Energy
364.01Kj
Energy
0.84 g
Fat
0.00 g
Saturates
18.29 g
Carbohydrates
1.03 g
Sugars
*
| Energy 87 Kcal | ||
| Energy 364.01Kj | ||
| Fat 0.84 g | ||
| Saturates 0.00 g | ||
| Carbohydrates 18.29 g | ||
| Sugars 1.03 g | ||
| Fibers 2.7 g | ||
| Protein 3.48 g | ||
| Salt 0.00 mg |
