4 Serves
1520 Mins
Prepare the injera batter by mixing teff flour and water, allowing it to ferment at room temperature for at least 24 hours.
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EthiopianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
73 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
280 mg / 4,700 mgSodium
1604 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Slice the meat into bite-sized strips and marinate with berbere spice blend, salt, and pepper.
Heat a skillet over high heat with oil and sear the marinated meat until browned and cooked through.
Pour the fermented batter onto a hot griddle or mitad to cook the injera until bubbles form and the edges lift.
Serve the hot, spiced meat directly on top of the fresh injera, allowing the bread to soak up the juices.
8
g22
g8
g
American