street food in Eritrea top 5 street food in Eritrea best street in Eritrea

Teff grains are milled into flour to create the base of injera.

Teff flour is mixed with water and left to ferment for a certain period, usually between 24 to 72 hours.

The fermented injera batter is poured onto a hot surface, starting from the center and swirling outward to create a thin, circular pancake-like shape.

The bottom side of the injera is cooked, while the top remains relatively uncooked, resulting in a characteristic appearance with a bubbly surface.

Once cooked, the injera is stacked on a plate or woven basket until ready to serve.

Equipment Needed

Dietary

Allergens