| Injera and wat is one of the most important | | | | and is very delicious together. |
| cuisine of Ethiopia. Injera is a sponge like flat bread | | | | There are other kinds of injera besides the white |
| made of the unique grain teff. Teff is the smallest | | | | injera described here. There is reddish brown |
| grain in the world. It is so small that you could fit | | | | injera made of red teff. There is injera made of |
| 7 grains on the head of a pin. It is indigenous to | | | | teff that is light brown in color. Then there is |
| Ethiopia and was grown and used as food only in | | | | injera made of dark brown teff. |
| the Ethiopian highlands until very recently. Wat is | | | | Injera made of teff contains high amounts of iron. |
| the various types of stews that goes with the | | | | It also has plenty of calcium and phosphorus, |
| injera. These stews can be made out of meat, | | | | barium, aluminum, and boron. Other nutrients it |
| peas, beans, and vegetables. They are usually | | | | has are niacin (B1), thiamin (B3), riboflavin (B2), |
| very spicy. | | | | and B6. It even contains higher amounts of |
| The way you eat injera and wot is as follows. | | | | vitamin C compared to other grains. Its protein |
| You line your plate with the injera and ladle the | | | | content is excellent having all eight amino acids |
| wat on it. You can put various types of wat on | | | | with high amounts of lysine. |
| the injera. Then you break of a piece of the | | | | Since teff is packed with these nutrients it is |
| injera from the edge of the plate, scoop the wat | | | | starting to be known as a super grain. It is |
| with it and eat. So you don't need utensils. It is as | | | | beginning to be used as food for athletes and |
| if the injera is an edible utensil. | | | | babies.The fact that it is gluten free makes it |
| Traditional Ethiopian injera made of white teff is | | | | suitable alternative to wheat and other grains for |
| very light grayish color and it has many holes in it. | | | | people who are gluten intolerant. So teff is being |
| The wholes are made because the injera dough | | | | used to make many other foods besides injera. |
| goes through a 3 day fermentation process and is | | | | You can buy injera in many big cities in the U.S |
| gluten free. The fermentation process enhances it | | | | and Europe in ethnic Ethiopian stores and |
| nutritive value and gives it a slightly sour test. The | | | | restaurants. |
| sour test compliments the spicy 'wot' very well | | | | |