noun a type of flatbread that is a staple food in Ethiopian and Eritrean cuisine
Injera is commonly used as a base for various stews and dishes in Ethiopian and Eritrean cuisine.
Injera holds cultural significance in many African countries, particularly in Ethiopia and Eritrea.
Injera is a traditional Ethiopian flatbread made from teff flour and is used as a staple food in Ethiopian cuisine.
Injera is a unique type of bread that requires fermentation and a special cooking technique.
Injera is often shared and eaten communally in Ethiopian and Eritrean dining traditions.
Injera is used as a staple food in Ethiopian and Eritrean cuisine, often served with various stews and vegetables.
Injera is a popular choice for catering Ethiopian and Eritrean events, as it is a traditional and well-loved dish.
Food bloggers may feature injera in recipes or restaurant reviews focusing on Ethiopian and Eritrean cuisine.
Culinary historians may study the origins and cultural significance of injera in Ethiopian and Eritrean food traditions.
Food scientists may analyze the fermentation process of injera batter to understand its unique texture and flavor profile.