Ethiopian food

Hello friends and classmates. Last Thursday we did cook Ethiopian food called “Enjera bewate”. In our house.  Its two different food combination, Injer and wot(stew). Injera or spongy flat bread is made with Teff that is round and tiny grain that rises and flourishes in the Fareast Africa specifically in the highland of Ethiopia and Eretria. Teff is highly nutritious and it contains no gluten or gluten free food. This makes Teff very interesting food to eat without any health concerns, however still you got put yeast and ferment for one day to get good texture and slightly sour test. But very delicious. If you are interested to try I might get some for you not sure when, but you can also find from any east African restaurants in the United States, that is made from mixture of Teff and Wheat flours, however the one we make is solely Teff flour never mixed with any other flours.

 Incase if you want to try making it here you have some tips:

• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil or you can check this link:

 The other part is “WAT” if you see the name called “Injera beWAT”. WAT is type of western stew but what makes it different and special is unusual cooking techniques. The preparation of wat begins with chopped onions slow cooked without any fat or oil, in dry pot until all moisture has been removed or driven away. WAT can be made from chicken with hard boiled eggs called DORO-Wat that is traditionally eaten with Injera or spongy flat bread. How we eat, family share and eat together without using any utensil or you got use your hand to eat Injera BeWat that is sign of respect for food. Thanks for reading...!

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