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Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour
fermented pancake-like
flatbread with a...
-
other injera (
injera firfir). The
right hand is used to tear
small pieces from the
injera to use to pick up and eat the
stews or salads. The
injera under...
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sourdough injera and the
unleavened kitcha.
Injera fit-fit (enjera fetfet; also
taita fit-fit in Tigrinya) is a
combination of
shredded injera, berbere...
- 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...
- main
traditional food in
Eritrean cuisine is
tsebhi (stew),
served with
injera (flatbread made from teff, wheat, or
sorghum and
hilbet (paste made from...
- 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)...
-
Collins Injera, OGW, OLY (born 18
October 1986) is a
former Kenyan rugby player. He
holds third place for the
number of
tries scored on the
World Rugby...
-
Cornmeal is also
often used as an
additional ingredient in the
preparation of
injera or lahoh,
flatbread that is
traditionally eaten in the
countries of the...
-
important staple crops in
these two countries,
where it is used to make
injera. In 2016,
Ethiopia grew more than 90
percent of the world's teff. It is...
-
onions to
break down and
thicken the stew. Wat is
traditionally eaten with
injera, a
spongy flat
bread made from the millet-like
grain known as teff. There...
