Fermented flatbread (Injera) from Tekebash and Saba: Recipes from the Horn of Africa (page 21) by Saba Alemayoh

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

Accompaniments: Chickpea stew (Abesh); Spiced chickpea powder and chickpea stew (Shiro powder and shiro stew); Red lamb stew (Keyih sebhi); Beef rib and capsicum stir-fry (Derek kulwa); Minced lamb tripe and liver (Dulet); Beef stir-fry (Kulwa be merek); Split red lentil curry (Birsen); Green lentil stew (Defun birsen); Yellow split pea stew (Alicha birsen); Linseed stew/dip (Entatie sebhi); Pumpkin stew (Duba); Sautéed mushrooms (Kintishara sebhi); Chicken stew (Dorho sebhi)

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

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    Allow 2 days for fermentation.

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