Traditional injera from Ethiopia: Recipes and Traditions from the Horn of Africa (page 20) by Yohanis Gebreyesus and Jeff Koehler

  • teff flour

  • EYB Comments

    Preparation begins 7 days before serving.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cubed sirloin with onions and jalapeño peppers (Shekla tibs); Spicy beef and fenugreek stew with potatoes (Abish wat); Raw beef with four dipping sauces (Kurt); Goat in mild turmeric stew with carrots (Fayal kikil); Slow-cooked spicy chicken with hard-boiled eggs (Doro wat); Chicken simmered in a mild onion and turmeric sauce (Doro alicha); Spicy fish and onion stew (Asa wat); Fish goulash (Asa goulash)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Preparation begins 7 days before serving.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.