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The injera under these stews soaks up the juices and flavors of the foods, and after the stews and salads are gone, this bread is also consumed. Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is eaten daily in virtually every ...
An Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wats are traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. [citation needed] Waterblommetjiebredie: South ...
Lahoh (Arabic: لحوح, romanized: laḥūḥ, Somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙)), is a spongy, flat pancake-like bread. [1] It is a type of flatbread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia, Yemen and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. [2]
Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Fit-fit or fir-fir (Ge'ez: ፍትፍት fətfət; ፍርፍር fərfər), (Oromo: chechebsaa), is Ethiopian food typically served as breakfast. Fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. It is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere ...
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Pungapunga – traditional bread made among the Māori of precolonial New Zealand using collected pollen of Typha orientalis [4] Rieska – Unleavened bread usually made of barley, traditional in the northern parts of Finland; Roti – Indian flat breads including Chapati, Dalpuri, and variants. Tortilla – Mesoamerican/Mexican flat bread
Beyaynetu (Amharic: በያይነቱ, romanized: bäyaynätu) is an Ethiopian dish, often savoured as a hearty meal. It combines injera—a sourdough flatbread—with a variety of ingredients, including meat and vegetables. [1] One of the national dishes of Ethiopia, it reflects the diverse flavours of the country's cuisine.