Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely consumed) Once cooked, injera is topped with vegetable and meat dishes like yater kik alecha, made from yellow split peas; gomen, a stew of collard greens; atakilt, a mix of cabbage, carrot, and potatoes; shiro 🎥: @ii_kaya_ises Follow @africachanneltv | The Africa Channel

Making Injera from scratch is a true culinary adventure! Whether you’re making it for the first time or the third time, making injera is always a struggle. Making Injera is no small task and can take a lot of practice! The key is to make sure you don’t skip steps and be patient. Do you know how to make Injera by yourself? .. (📸: @epicuriousexpeditions) Join the Moya Fam for Ethiopian food content @balemoya .. #ethiopianfood #ethiopia #habesha #africanfood #eastafricanfood #balemoya #injera | Ba