Injera

From The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

Cookbook

Author(s): Marcus Samuelsson, Gediyon Kifle, Desmond Tutu, Heidi Sacko Walters

Page 145

Cuisine: African

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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boomuh

15 years ago

★ ★ ★ ★ ★ 5/5

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One of my main reasons for buying this cookbook was seeing the recipe for injera, which I had never thought of making myself. And am I happy that I did!

The recipe is very quick and simple, and the end result is injera similar to what you'd get at an Ethiopian restaurant. I paired it with the Chicken Stew (p. 245) and the two went great with each other (the injera soaked up the sauce).

I highly recommend giving this a try!

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