Things 2 try   before we die
  Best food & drink by category
Best food & drink by region Special occasions National menus
Alphabetical index

Sponsored links


Special occasions



Injera (canjeero)

Highslide JS

Injera (Somali: canjeero) is a pancake-like bread made out of teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia (where it is also called laxoox) and Yemen (where it is known as lahoh).

Left: This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Eritrean and Ethiopian cuisine.

The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content.

There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black).

In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a slight sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (mogogo) placed over a fire.

Highslide JS

In terms of shape, Injera compares to the French crepe as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique and unlike the crepe.

Left: Canjeero, the Somali version of injera, is a staple of Somali cuisine..

Highslide JS

A variety of stews, sometimes salads are placed upon the injera for serving. Using one's right hand, small pieces of injera are torn and used to grasp the stews and salads for eating. The injera under these stews soaks up the juices and flavours of the foods and, after the stews and salads are gone, this bread is also consumed.

Left: Ethiopian meal shared as part of a group.

Injera is thus simultaneously food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over.


Back to What People Eat & Drink



World's best food

Sponsored links


World's best drinks