What’s on inejra?
Right. Wats on injera
Ok … enough butchering Abbot and Costello
A little store in my area sells fresh injera so I bought some … yep, I can say for certain I’ve never had injera before.
It is a huge spongy flatbread that is sort of like what would happen if a crepe, crumpet and pancake mated … and the offspring went bad and took steroids.
It has a tangy, sour taste … which started my Google search … was this spoiled injera or was it supposed to taste like that?
It is supposed to taste liked that. It does have a nice aroma like a sour rye bread.
It is used as a plate and utensil for Ethiopian food. Stews (called wat) are ladled on top and pieces from injera are used to scoop up the food. Here’s a nice picture.
That blog also has a great quote about the importance of tactile contact with food …
“I remember hearing an elderly relative remark that as one can only get to know one's spouse by touching him or her, that's also the only way to truly know one's food. It really is quite sensual to discover first hand, literally, the various textures and temperatures: warm rice, cold relishes, tender meat curries, crispy fish. As the old folks used to say, it was a more satisfying meal.”
Well, I have some huge pieces left. So could people give me a clue about what flavors would pair well with it?
I like the idea of ladling stew on it and the juices soaking up. I’m just wondering what flavors would bring out the best of this bread. I do think that sourdough taste would be amazing with the right dish.
Also, how long does it keep? What’s the best way to store it … on the counter or in the fridge? Can it be frozen?
Any creative ideas outside of me trotting over to a restaurant to pick up some take-out wat-ever?
This mentions …
“For breakfast, the bread is cut into strips and mixed with peppers, onions and olive oil for a dish called fir fir that's accompanied by eggs.”
I could do that. I think I read it is a cold dish … sort of a bread salad?
This has a layered sandwich using cream cheese, salmon, sun-dried tomato, red onions, olives and basil.
In the first reply, just some things I learned about injera in my search.