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Injera is the basic ingredient of any Ethiopian meal. It looks like a large spongy pancake and some of the sizes produced are huge. It is usually laid down in a large circular tray and sauces, meat and/or vegetables are poured right in the middle. Then you use you right hand (only) to tear pieces off the side and scoop of the wonderful food. It has been described as having a slightly sour taste. I find it’s a sharp taste, but blends in well with sauces to produce a mouth-watering flavour whatever the dish. Injera is made from Teff, a small grain packed with calcium, fibre, and protein. It is also an alternative for anyone allergic to gluten in wheat. It is also less fattening than wheat. Served by all restaurants in Axum. All photos were taken here. Leave a Comment Theme: AfricanWebsite: http://www.cs.cmu.edu/~mjw/recipes/ethnic/injera.html
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