Injera
injera
| Aŋa yitaalombile | flatbread, sourdough bread  |
|---|---|
| Paaloŋ | Ethiopia |
| Country of origin | Ethiopia |
| Made from material | Eragrostis tef, koɔ |
Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: buddeena) eɛ a sour fermented pancake-like flatbread naŋ taa slightly spongy texture, a lesiri poɔ ka o maaloo taa teff zɔŋ. A Ethiopia ane Eritrea, [1][2]injera e la staple. Injera la a boŋkpoŋ naŋ be a Amhara zagaŋ, teseŋ borodo ane mui, kyɛ ka ba maŋ biŋ o a mesob.[3][4][5]
Meŋ kaa kyɛ
[maaleŋ | Maale eŋ yizie]Nimitɔɔre kannoo
[maaleŋ | Maale eŋ yizie]- The Deep Dish on Chicago Ethiopian Companion website to Kloman's book Mesob Across America
- Traditional Ethiopian Injera Recipe
- Here, Eat This: A Beginner's Guide to Ethiopian Food A Houston Press article that outlines all the basics for Ethiopian cuisine
- Crang, Philip; Cook, Ian (1996). "The World on a Plate: Culinary Culture, Displacement and Geographical Knowledges". Journal of Material Culture. 1 (2): 131–156. doi:10.1177/135918359600100201. S2CID 144183630.
- de Solier, Isabelle. Food and the Self: Consumption, Production, and Material Culture. Bloomsbury Academic. 2013
Ziiri mine liŋkiri
[maaleŋ | Maale eŋ yizie]- Tɛmpileti:Commons-inline
- Mesob Across America: Ethiopian Food in the U.S.A. A book about the history and culture of Ethiopian cuisine
Tɛmpileti:Pancakes Tɛmpileti:Flatbreads Tɛmpileti:African cuisine