Injera (in-JEER-a) is apparently served at every traditional meal, even breakfast. I figured something that important to Ethiopian culture deserved a little more insight, at least from a naive Western perspective.
It is used as the utensil … seems like only Westerners get forks and knives. The Ethiopians tear off a piece of injera and use it to scoop up whatever is being served. Like many countries, only the right hand is used to eat.
I won't bore people who don't cook with how it's made, but if you're interested, click here for a simple and relatively brief Wikipedia explanation.
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The best I can do to describe this is as an “injera cooker”; the one shown here is in the Mercy Ministry Home. They seem to be commonly available for sale along the street.
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| The injera is made into big disks, probably 20” across, and stacked in injera baskets (below). It tastes pretty much like sourdough bread to me, but with a spongier texture. It’s ugly to look at, but it tastes fine to me. |
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