-
injera is a staple.
Injera is
central to the
dining process, like
bread or rice
elsewhere and is
usually stored in the mesob. Traditionally,
injera is...
-
sourdough injera and the
unleavened kitcha.
Injera fit-fit (enjera fetfet; also
taita fit-fit in Tigrinya) is a
combination of
shredded injera, berbere...
- main
traditional food in
Eritrean cuisine is
tsebhi (stew),
served with
injera (flatbread made from teff, wheat, or
sorghum and
hilbet (paste made from...
-
Mesob (Amharic: መሶብ) or
Harar Mesob is a
Harari basket used for
storing injera, an
Ethiopian and
Eritrean flatbread. It is
widely depicted as a cultural...
- An
Injera stove, also
natively called mitad (Amharic: ምጣድ), is a type of
kitchen appliance used for
baking injera, the
traditional flatbread in Ethiopian...
-
Collins Injera (born 18
October 1986) is a
former Kenyan rugby player. He
holds third place for the
number of
tries scored on the
World Rugby Sevens Series...
- in the form of wat (also w'et, wot or tsebhi), a
thick stew,
served atop
injera, a
large sourdough flatbread,
which is
about 50
centimeters (20 inches)...
-
greens known as gomen. In many
parts of Ethiopia,
kitfo is
served with
injera, a spongy,
absorbent sourdough crepe-style
bread made from
fermented teff...
- dishes. This is
usually in the form of wat, a
thick stew,
served on top of
injera (Amharic: እንጀራ), a
large sourdough flatbread,
which is
about 50 centimeters...
- pan. It is
often consumed with dark or
sergegna injera.
Shiro can be
cooked and
added to
shredded injera or
taita and
eaten with a spoon; this
version is...
