28 Jan 2025
Do you know enjoying Ethiopian cuisine abroad connects migrants to their culture while they send money to Ethiopia to support a family? Almost 2.5 million Ethiopians live abroad in different countries to earn a standard life. Ethiopia has the 6th largest economy in Africa. However, it is a least-developed country producing a low revenue. Due to this many people migrate to different countries to help their families manage the routine expenses. Despite the financial crisis, the Ethiopians have enriched their cultural values and savory cuisine.
Injera is one of Ethiopia's most popular dishes. It is a flatbread with unique patterns made of Teff flour. It is served with different dishes to elevate the taste of the food. It is a common food in Ethiopia. Every Ethiopian consumes this food at least once a day. Injera is a round yet thin bread that is slightly sour in flavor. It is 60 cm long and 6mm in thickness. The only thing to consider while making Ethiopia is to make it look prettier, flat, and rollable. The more spongy and flexible, the easier it is to consume it. Here is a detailed information of Injera’s origin and its benefits:
In Ethiopian cuisine, Injera plays a central role as it is a staple of Traditional Ethiopian food. It represents the culture of eating with a hand in Ethiopia. Ethiopians always share the plate of Injera with their families as a symbol of togetherness.
Injera is an integral part of Ethiopian food cuisine. It is served with each dish to enjoy the flavours of sour bread. Serving hot meals with Injera on the top is a communal style of eating. Injera is more than just a food. It is prepared to stay connected with Ethiopian food culture. Migrants can revive their cultural tastes by preparing and having Injeria. It is a traditional dish loved by all the generations of Ethiopia.
There is no clear history of which tribe started making injera first. Injera’s roots trace back thousands of years when the cultivation of teff was common in Ethiopian lands. It is one of the most oldest yet commonly taken foods of Ethiopia. Injera culture is common in Ethiopia due large teff crop. Teff crops can bear severe and extreme weather making it easy to cultivate. The recipe of injera was transferred from generation to generation and is even celebrated today.
Injera is made up of teff flour. It is served with a variety of dishes and is styled in numerous ways. Sometimes, injera is cut into halves and is folded in rolls, and placed on half side of the plate. It is also served on the top of meals like doro wat or misir wat. These dishes are soupy so combining them with injera helps to absorb the flavours of the food. It soaks the spices into the soft bread, enhancing the flavor. Injera serving styles are based on the type of meal served. Ethiopians also make big plates and bowls of injera and then stuff them with different stews.
Injera is a staple of almost every meal consumed in Ethiopia. Whether you are having dry roasted meals or soupy curries, injera is the perfect combo for everything. Basically, injera is made up of teff flour which can soak the spices. Its porous layer allows it to hold the food portions for a long time.
Ethiopian expats living around the world can also revive their cultural values by making injera in foreign countries. In this way, you will stay connected to your roots while earning and making a money transfer to Ethiopia for financial support. Let's learn the process of making injera by following the steps:
To make injera you must find the below ingredients in foreign countries. They are easily available in superstores and international grocery markets:
To make Ethiopian flatbread you need to mix teff flour with water. Ensure to control the thickness of the batter. For 4 cups of teff flour, you have to add 2 cups of warm water with a pinch of salt (optional). After mixing the flour with water, leave the batter aside to allow it to ferment for 2-3 days. After fermentation, pour the batter into a preheated pan.
Ensure that the batter is spread into a round shape and let it cook until bubbles are formed on the top of the bread. The Injera recipe is simple; however, keep in mind that injera is cooked on one side only. When you just cook one side of the dough, the upper layer will give it its unique texture. Once it's on the pan, it will take just 2 to 3 minutes to cook the flatbread.
Once it's cooked cut it in half, roll it, and place it in your meal plates. Injeria is such a comfort food with the soft dough in the centre. It has a little tangy and sour taste which makes it super flavory.
Migrants living abroad can face challenges while making injera. To make perfect bread, you must know how to make injera and its key ingredients.
Ethiopian dining etiquette is popular globally because of its strong cultural values. The people of Ethiopia respect their cultural values while enjoying dinner, they don't follow any strict rules but pay attention to their moral values. Ethiopian community follows the below dining antique:
Ethiopian meal traditions prioritize sharing food. Families and friends sit together to enjoy the meals while sharing the plate of the injera. Usually, they create a big plate containing a meal with injera on top or at the center. One of the famous practices is that they make a large communal plate made of injera and other meals are placed over it. Various sews, and dishes are spread on the top of the injera.
In Ethiopia, people enjoy food with their hands, so before every meal, they wash their hands properly. Ethiopian food culture is unique and follows rules, such as not eating with the left hand because it is considered an impolite manner.
Ethiopian communities are very hospitable and they love to serve the guests. They consider it necessary to please the guests with food. Expats living abroad crave such moments and special treatments which leads to homesickness. Punctuality is considered a respectful and polite manner, especially for dinner get-togethers. Arriving on time is considered a humble sign. It shows the value of punctuality and hospitality of Ethiopians.
Here are the best ways of dealing with homesickness.
One of the most surprising food traditions is that Ethiopians love to feed their friends or family with their hands as a gesture of politeness and love. Feeding with the hand is a sign of friendship known as gursha. Gursha is considered highly precious in Ethiopian meal traditions. Hosts sometimes offer second or third servings to ensure guests are well-fed.
Coffee is central to Ethiopian culture. The coffee ceremony is celebrated after the meals. Coffee is served in three rounds, which indicates respect for guests.
Eating together and waiting for everyone to join the table is a common ritual. Ethiopian families wait for the elfers to host of the dinners to start eating the meal. They commonly start food with Ethiopian bread. Completing the food taste is also a crucial table manner to cheer the host. Ethiopian communities love talking and sharing pleasant news while having meals together. Mealtime in Ethiopia is a social event full of fun.
Due to the soft and unique nature of injera, it is popular across the globe. Although it is traditional Ethiopian food many Western and African countries cook and serve injera with their meals.
Injera is consumed in many African cities like Somalia, Djibouti, and parts of Sudan. Injera has also gained recognition in South Africa and Kenya.
In many Western countries like the United States, Canada, United Kingdom, Australia, and France injera is easily found in many restaurants. Many families also make this staple food at home.
Injera is the flatbread of Ethiopian cuisine however, you will find many regional variations of injera. Injera is made of teff flour but people across the globe make flatbreads.
Injera plays a vital role and is a significant part of Ethiopian cuisine, especially in festival celebrations.
Ethiopia is a culturally rich country that practices different rituals and follows different traditions. It has one of the most popular and flavourful cuisines. Ethiopian expats living in foreign countries especially miss their cultural values and traditions. Cultural food is always close to the heart of an individual. Injera is one of the most commonly cooked foods in Ethiopia. It is not an ordinary bread. It has a secure flavor with a beautiful texture on top, making it unique. It is made of teff flour, which is easily available in supermarkets. Injera comprises 3 simple ingredients: water, teff, and yeast. When consumed with food, it enhances the flavor of curry and other meals.
Injera is a flatbread. However, it is not like ordinary bread but matches different foods like Indian Dosa. It is more like a tortilla but is thicker and has a porous surface. Ethiopian flatbread is made of teff flour with a fermenting agent that makes it softer, dense, and pure. It is a staple food and can be eaten in various meals. Ethiopians take it more with curry to enjoy the enriched flavor of spices. The sour and tangy taste of injera also enhances the flavors. Dishes and Currys are incomplete without injera. Expatriates living abroad to earn and make an online money transfer to Ethiopia to their families crave for injera.
The Injera recipe is simple, and anyone can make it at home. It just requires a simple mixing of lukewarm water with teff flour. However, it is necessary to leave the better for at least 2-3 days and then cook it on a pan pouring in a circular direction. Injera's serving style looks very pleasant. The round bread is rolled and placed either on the sides of the plate or on the top of the curry pots to enjoy the flavourful meals. Injera is full of nutrients and is beneficial or healthy. Cooking injera is best for Ethiopian expats to stay connected with their cultural cuisine!
Injera is a flavorful traditional flatbread from Ethiopia. Ethiopians have been cooking and eating it for more than 3000 years. It is made from teff bread, which is frequently cultivated in Ethiopia.
Injera is made from three ingredients: teff flour, yeast or any fermenting agent, and lukewarm water. Teff flour is mixed in water in a 2:1 ratio, and yeast is added to it. After making a batter, you have to let it rest for at least two days to activate the fermenting agent. After two days, you can pour it into the pan and cook it. Avoid flipping it, as only one side is cooked to get unique patterns.
Injeria is a popular staple food of Ethiopia made with teff flour. Therefore, teff flour is easy to find in foreign countries. You can find it in big marts and grocery stores.
Ethiopians can stay financially connected to their families by sending remittances. You can support them financially using international banks, mobile wallets, and remittance services. You can use the ACE Money Transfer mobile app to instantly send money to Ethiopia with real-time exchange rates.
Sending remittances to Ethiopia is best done online. Mobile wallets or applications such as ACE Money Transfer can help you make safe and quick remittance transactions.