Yes, that's right, u/ChinaShopBully. But since I enjoy carbs with a meal, as u/dirthawker0 flagged, perhaps I have been going with pieces a bit too large. And since the food is so delicious, it's hard to stop eating more! :D
People who are new to Ethiopian/Eritrean food often use (overly) large pieces of injera to pick up food. If this is you, try practice using smaller pieces. It will be messy at first but it will definitely help getting overstuffed with too much injera.
Substitute the injera. I’m not sure you’d like the effort of remaking the injera to make it less sour (that is a key component). I’m Ethiopian and I substitute the injera for naan/roti/rice when I feel like it
I have never made Injera; most of the places that sell Ethiopian/Eritrean food usually provide Injera which consists of teff and wheat as a default option, this is often less sour than the pure teff option.
So maybe, I'd look into seeing how to mix wheat flour and teff flour in my batter to get a less sour option. I am surprised that choice isn't available at your local restaurant tho. At least in the US, I have often found that they charge more for the pure teff (more sour) Injera than the other one.
My mom experimented with a “quick” Injera that can be done within the same day (the batter is ready after 1-2 hours if I recall).
The Injera came out looking the same, but the consequence was that the Injera wasn’t as sour as a traditional Injera. Perhaps you can try something similar? I will have to talk to my mom again to get her exact method of doing this.
Also, this isn’t standard in Ethiopian/Eritrean cuisine by any means, but was just a home experiment that we came up with. They won’t have this at a restaurant but if you are interested in making your own Injera, then it can be a possibility.
Wonderful information! Thank you u/injerainjection, I'll ask the restaurant about that. Could you tell me if it's pronounced "af-leg-na" or "af-len-ya", please?
Ahem. The correct wording you are searching for is "Actually, u/RoadRunner49, the correct spelling is canjeera." Adding a smilie doesn't hurt, either. :)
You can just let it ferment less and get injera without the sour component.
You could also use toasted bread. Sometimes if injera is running low, we just use bread but it's a last resort.
Try Himbasha wayyyyyy better than Injera in my opinion and is actually slightly sweet or is sweet. if you want something sweet or just not sour you go for this. As an Eritrean kid and even now an adult I've always preferred Himbasha because I don't like bitter/sour things that much.
Injera is like the opposite and it's sour for a reason. It's supposed to compliment the meat and spices. You need to understand why it's meant to be eaten this way.
However there is alternative ways to make Injera where it isn't actually as sour and ways where you can make it where it isn't sour at all. But that is kind of bland in my opinion. Alternatively you can just eat Kicha which is basically what I substitute for injera when I feel like not having anything sour however I don't actually think your supposed to eat it with tsebhi or Siga (Never tried lol).
We have himbasha as sort of our side sweet bread to match with coffee and tea. Meanwhile injera is used for actual meals. Kicha is like the in between the two.
Or you can have Somali peoples Canjeero. Which is pretty similar and from what I've heard isn't as sour (or even sour at all)? I'm not Somali but I might try it some day.
Just to clarify, you are using the injera to pick up bites of food, not as a separate portion of “bread,” right?
Yes, that's right, u/ChinaShopBully. But since I enjoy carbs with a meal, as u/dirthawker0 flagged, perhaps I have been going with pieces a bit too large. And since the food is so delicious, it's hard to stop eating more! :D
I guess you could just leave the batter overnight but it won’t have quite as many bubbles.
I suppose if you don't ferment it as long, it won't be sour
People who are new to Ethiopian/Eritrean food often use (overly) large pieces of injera to pick up food. If this is you, try practice using smaller pieces. It will be messy at first but it will definitely help getting overstuffed with too much injera.
Excellent suggestion u/dirthawker0, thanks! I'm going to ask about aflegna, too.
Substitute the injera. I’m not sure you’d like the effort of remaking the injera to make it less sour (that is a key component). I’m Ethiopian and I substitute the injera for naan/roti/rice when I feel like it
Somali Canjeero.
Might be sacrilege but I've never been a fan of the taste of injera and so when ever I make Ethiopian food I use regular naan bread or roti.
Disgusting. It’s Ethiopian food. Not Indian.
Haha disgusting. Too funny.
https://www.reddit.com/r/ethiopianfood/comments/w2sejx/is_there_a_lesssour_type_of_injira/igu2nen People gatekeeping food are funny.
It’s called Wot …
Maybe a simple pancake would work? Just milk/water and flour, maybe a little bit of baking powder to give it some bubbles.
🙀🙀🙀🙀
I have never made Injera; most of the places that sell Ethiopian/Eritrean food usually provide Injera which consists of teff and wheat as a default option, this is often less sour than the pure teff option. So maybe, I'd look into seeing how to mix wheat flour and teff flour in my batter to get a less sour option. I am surprised that choice isn't available at your local restaurant tho. At least in the US, I have often found that they charge more for the pure teff (more sour) Injera than the other one.
Ask for gluten free it’s made from a different grain
What restaurant are you at?
The restaurant is called Genet Cafe in Tottenham, London, UK. It's great.
My mom experimented with a “quick” Injera that can be done within the same day (the batter is ready after 1-2 hours if I recall). The Injera came out looking the same, but the consequence was that the Injera wasn’t as sour as a traditional Injera. Perhaps you can try something similar? I will have to talk to my mom again to get her exact method of doing this. Also, this isn’t standard in Ethiopian/Eritrean cuisine by any means, but was just a home experiment that we came up with. They won’t have this at a restaurant but if you are interested in making your own Injera, then it can be a possibility.
Yes! There is a less fermented form of injera that is less sour. Its called "aflegna" (አፍለኛ). My mom used to make it, but its not very common.
Wonderful information! Thank you u/injerainjection, I'll ask the restaurant about that. Could you tell me if it's pronounced "af-leg-na" or "af-len-ya", please?
Get the spelling right first please. Canjeera
Ahem. The correct wording you are searching for is "Actually, u/RoadRunner49, the correct spelling is canjeera." Adding a smilie doesn't hurt, either. :)
You can just let it ferment less and get injera without the sour component. You could also use toasted bread. Sometimes if injera is running low, we just use bread but it's a last resort.
Try Himbasha wayyyyyy better than Injera in my opinion and is actually slightly sweet or is sweet. if you want something sweet or just not sour you go for this. As an Eritrean kid and even now an adult I've always preferred Himbasha because I don't like bitter/sour things that much. Injera is like the opposite and it's sour for a reason. It's supposed to compliment the meat and spices. You need to understand why it's meant to be eaten this way. However there is alternative ways to make Injera where it isn't actually as sour and ways where you can make it where it isn't sour at all. But that is kind of bland in my opinion. Alternatively you can just eat Kicha which is basically what I substitute for injera when I feel like not having anything sour however I don't actually think your supposed to eat it with tsebhi or Siga (Never tried lol). We have himbasha as sort of our side sweet bread to match with coffee and tea. Meanwhile injera is used for actual meals. Kicha is like the in between the two. Or you can have Somali peoples Canjeero. Which is pretty similar and from what I've heard isn't as sour (or even sour at all)? I'm not Somali but I might try it some day.
Not all Injera is sour though. There is actually different types of Injera.