Injera bread a Healthy Easy flat Bread Recipe for Ethiopian Food What is Injera? It is the national dish for both countries, and East African countries. 250 / 2,300g left. If its Wednesday or Friday you don't have to worry. I know this isn't the point of this sub but Ethiopian is one of the best to eat at a restaurant. New comments cannot be posted and votes cannot be cast, This is a place for people who are vegans or interested in veganism to share links, ideas, or recipes. Injera – Quick and easy spongy, crepe-like flatbread that’s slightly sour, slightly sweet, and utterly addictive. I made all the recipes from this site and they were sooooo good and they make a lot so you can feed a couple for about 3-4 days with it! Serves 10. Cuisine Other International. For the injera bread I just used brown rice ground up in my food processor as … Remove the injera from the pan and set aside for 3 to 5 … By Ann Taylor Pittman. Wot Red stews are seasoned with berbere, an extremely hot combination of red peper, ginger, cumin, cardamon, cinnamon and coriander. Injera is served with stews, both meat-based and vegetarian; a torn-off piece of the flatbread is used to pick up the accompaniments. Since The Nile values being as authentic as possible, they use teff flour which gives the Injera a dark colour. I work for a company that mills the grain injera is made with! Simply because of the dish titled "timatim fitfit". 8% Total Carbohydrates 25 g grams. Nutrition Facts. As a fermented food, a daily regular dose of injera also assists maintaining a healthy balance of gut flora to ward troublesome bacteria away. Injera is a fermented teff flatbread traditionally made in Ethiopia. Let the injera steam cook for a couple or so more minutes until cooked through. Cook Time 45 minutes In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Yes, you’re supposed to use the teff but when I was at the Halal market and reading online people were saying the teff flour we get in America was not the same, it does not ferment if you make it the traditional way. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. I made an effort to reduce the amount meat I eat and Ethiopian food has recently changed the way I cook vegetarian meals. Press question mark to learn the rest of the keyboard shortcuts. You pan HAS to be at the perfect temperature or else ANY injera will stick. Injera is fluffy sponge-y crack. 82 % 37g Carbs. Method Fry. I can't live without injera! Makes About 6 large rounds Time About 1 day, mostly unattended In Ethiopian cuisine, this spongy, sour bread is used to pick up and sop up all sorts of fragrant, saucy stews. Teff is a tiny round grain that is grown in the highlands of Eritrea and highlands of Ethiopia. When this … Repeat with the remaining batter. There are vegetarian and vegan variations that can easily be made. I feel like I'm in a restaurant dead zone. Because microbial fermentation does not happen instantaneously, planning ahead is required when Injera bread is … I’m not the biggest fan of injera (particularly the long fermented stuff) but it’s really good with big fluffy, Portuguese-type rolls too. 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is … No, it must be vegan for their fasting period every week. In the fridge, injera is safe to eat for up to 7 days. Haven't had Ethiopian in a long time, but I love that fluffy bread on the bottom! January 25, 2015. If you liked the misir wat, give shera wat! (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Injera contains no oil, has fiver and vitamins, and the fermentation makes it digestible. One full Injera pancake holds 379 calories and 1.2 g of fat. 5 % 1g ... How does this food fit into your daily goals? Injera (Oromo: Biddeena; Amharic: ənǧära, እንጀራ, ) is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. I love Ethiopian food! A sourdough-risen flatbread with a slightly spongy texture. Ethiopians will eat injera for breakfast, lunch and dinner but one serving a day should suffice for a visitor. Ethiopian food is awesome! Thanks for this! Similar concept, but chickpeas instead of lentils. The restaurants I have been to don't even have cutlery so you won't have a choice. Click to share on Reddit (Opens in new window) ... vegetables and cheeses, comes separated on injera, a flat, doughy bread spread across a giant round tray. If you have a halal or indian market near you check there for cheap bulk spices or even certain health food chains sell them cheaper in bulk than buying at typical chains (winn dixie, safeway, publix, krogers etc.) :( There's a nice Indian place, and another Afghani restaurant about 20 minutes away, but I wish it were closer. It is nutrient-dense and gluten-free. For the full benefit, injera needs to be enjoyed in country. Injera is made with teff—a tiny, round grain that flourishes in the highlands of Ethiopia and is very nutritious. It's a shame the only people I know who also like Ethiopian food are my sister and her husband. The most fundamental component is Injera. Made with 100 per cent teff flour, tart and spongy injera is rich in protein and minerals (the grain is among the highest in calcium and vitamin C), and gluten-free by nature. I just have to try everything. That's incredibly weird, it's a finger food. Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy. ... fun and healthy… In fact, these fermented products are responsible for Injera’s unique taste, lofty/tangy consistency and nutritional value. Now I’m trying every recipe I can lol. A huge vegetarian platter is usually about $12 and feeds two people. Otherwise ask if they use kibe or (Ethiopian butter). Saving. New comments cannot be posted and votes cannot be cast, More posts from the EatCheapAndHealthy community, Continue browsing in r/EatCheapAndHealthy, Press J to jump to the feed. Injera. It's easy to make at home in 63 simple steps. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases nutrition of teff. I wish there was an Ethiopian restaurant around my town. This is a place for people who are vegans or interested in veganism to share links, ideas, or recipes. Teff seeds are so expensive that it … The restaurant is small but gives an intimate and wonderful atmosphere. Once the minute is up, you can start ladling the next piece of injera (while the previous one cools). Brothers Green did a fantastic episode on some Ethiopian basics. Serving Size : 20 " diameter. Injera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Image used under Creative Commons from Serene Vannoy. If you make the quick injera then the teff flour we get here is fine. It is made with teff flour. I used to live near by three of the best joints, but I moved so now I miss it so so much. When the newest piece of injera is done cooking, move the cooling one to the “storage” plate and the other piece to cool. Injera are versatile and soft flatbreads from Ethiopia. It is central to the dining process in those cultures as bread is the most fundamental component. High nutritional value Teff is rich in protein and contains eight essential amino acids for human growth and repair. 1 / 67g left. Thats awesome! While injera is an excellent source of fiber, it's also very high sodium. I lived there for a while and it was great... At least 5 Ethiopian places, two of which I went to regularly. Run a spatula underneath and transfer to a wire rack to cool. Do not stack the injera until completely cooled. I think it is healthy to eat injera daily since it prevents the dependence on other unhealthy foods. Injera is an Ethiopian fermented flat bread made with Teff flour. Injera is a staple of the Ethiopian diet and made from the whole grain, teff. I guess I'll just have to stick to Asian and Mexican restaurants for now. Injera is not only a kind of bread—it’s also an eating utensil.. I’m just now discovering Indian food and it’s been a game changer. Injera makes a healthy alternative to wheat flour crepes. I believe the recipe for the zigni wat has a squash substitute. No idea what the correct spelling is. Was it First Hill in Seattle? Honestly, I haven't found a single cuisine that when prepared correctly isn't the bomb. Health benefits of eating injera made from Teff or Taff Injera which is the main staple food of most Ethiopians is served with spicy sauce and variety of vegetables Teff has the highest content of calcium compared to other grains like wheat and corn, about 123 mg per cup cooked. Be careful not to overcook the injera or they will become gummy and soggy. Allow the injera to bubble and let the bubbles pop. I went to Ethiopia because I loved the food and coffee so much. Course: Bread. 14% Dietary Fiber 3.5 g grams. Remove the injera with a spatula and repeat. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Once the injera is done cooking, place it on a plate to cool for a minute or so. Forgive the spelling...when I was in Ethiopia, I saw it spelled differently all over the place. its would honestly be so dumb to eat it with a fork. Fitness Goals : Heart Healthy. That looks amazing! Congrats on getting out of your food box! Yes!!! Personally, I think there's no substituting this ingredient, the injera bread is the most important part of Ethiopian food. Invert the skillet onto a work surface, letting the injera fall from the pan. Cover the skillet with a tight-fitting lid and continue to cook for 2 to 3 minutes, or until the edges pull away from the sides and the top surface is dry. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. I went to one when I was in philly and it was amazing. I have been wanting to try Ethiopian food for a long time. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). The traditional version of this spongy Ethiopian flatbread takes a few days to make; teff flour is mixed with water and allowed to ferment, creating a wonderful tangy flavor à … Some of us don’t live places where there are Ethiopian restaurants, I haven’t been to once since i was a kid. Course Breads. Sodium 2,050g. Difficulty Hard. Click to share on Reddit (Opens in new window) ... a special type of fiber linked to healthy bodyweight and colon health. Calories 126 % Daily Value * 1% Total Fat 0.8 g grams. Fat 66g. Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. Personally I LOVED the Misir Wat (berbere stewed lentils) recipe. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. I googled Injera and found thisWikipedia article. I have never eaten Ethiopian before, The misir wat is super easy/filling and vegetarian. 4% Potassium 134 mg milligrams. All the recipes are fairly simple tho, just half the recipes if you want to try something new without worrying about having too much. I have no problem with the carbs in it as I am no carbophobe, tolerate carbs reasonably well for a type 2 diabetic and hence in no need of a very tight (like 30g/day) carb limiting. Injera Bread Injera Bread - American Style Ethiopian Flat Bread. Totally worth the bee infested long drops and underwear stealing monkeys. Injera is a a little tricky, but once you get the hang of it, it's easy. Repeat with the remaining batter. What's an easy intro recipe? Serving Size: piece (12") (125 g grams) Amount Per Serving. This spongy flatbread is what you would likely use to scoop stew or vegetables during a Habesha Traditional Wedding.Injera is … I didn’t use it but thats what I was told by the marker owner and online. 166 / 2,000 cal left. Calorie Goal 1,834 cal. Habesha person here, I'm soo glad that there tons of vegan dishes. Traditional cultures have staple foods which we americans are not accustomed to since we have an anything goes mentality and everyone is eating something different, everyday. It’s The calcium content found in Teff is very similar to spinach. Injera is a bread made with teff flour (a kind of millet growing only in Ethiopia). Besides fried chicken..). While teff is very nutritious, pure teff flour contains no gluten, and little else in the way of binding proteins. I LOVE Ethiopian food. There's a food market near me with an ethiopian stall and it's SO good. The injera has a slightly spongy texture and a slight bitter taste. Injera Nutrition Information | Livestrong.com For the injera bread I just used brown rice ground up in my food processor as a substitute for the teff flour. Once the batter has fermented, it can produce quite a sour flatbread. It's called teff in case anyone is interested. Teff flour has an assertive nutty flavour. Love love love Ethiopian food, it's the best. As someone that grew up eating dry steak and chicken for 99% of my meals, I feel ya. As with other fermented breads (such as sourdough and dosa), injera dough usually requires a starter culture, which can take days. I've been to an Ethiopian restaurant a couple times where I live and it was the most amazing food ever. Started with me forgetting my lunch and there being a food truck at my work. I want to try Ethiopian food so bad, how do you order vegan? Let the injera cook for about 1 minute, or until holes begin to form on the surface. Lentils for days! I’ve never tried to make it though!! I do something similar with naan and my version of "Indian" lentils. Press question mark to learn the rest of the keyboard shortcuts. We know that the main component of injera is teff, a small grain. Cheap, fiberful and delicious! Injera. 0% Cholesterol 0 mg milligrams. Traditionally made out of teff flour (100% gluten-free). Injera is a Flat round fermented sourdough bread- bread like … Edit: used to be called Brothers Green, channel has changed names but is still fantastic. Teff seeds are very rich in Iron and usually used in Ethiopian cuisine. Truly amazing stuff! It is designed to be laid flat on a plate and piled high with a thick stew. This flatbread traditionally is made with teff seeds flour. "A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose" - The Vegan Society, Press J to jump to the feed. I’ll check it out, i love chick peas :). Injera is a flatbread eaten in Ethiopia and Eritrea. Our website is teffco.com. :/. In a healthy culture, none of the produced compounds are problematic. It appears Injera is a healthy food. Injera is an Ethiopian flatbread. Amazing channel for eating cheap and healthy! 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Starts to bubble and let the injera or they will become gummy soggy., I think it is central to the dining process in those cultures as is. When kept at room temperature, injera is a staple of the best I love peas! Easily be made is n't the bomb a fork keep fresh for up to 7 days way I cook meals! Of which I went to Ethiopia because I loved the food and coffee so.! Hot and cold meat or vegetable stews in fact, these fermented products are responsible for injera ’ greatest! Infested long drops and underwear stealing monkeys tricky, is injera healthy reddit is injera in the highlands of Ethiopia now miss! An excellent source of fiber, it 's the best to eat at a restaurant zone! The injera or they will become gummy and soggy similar with naan and my version of `` Indian lentils.