Ethiopian Injera Platter recipe - ingredients, nutrition and when to eat it
This Ethiopian platter features fermented teff flatbread called injera topped with spiced meat stew, lentils, and vegetables.
This Ethiopian platter features fermented teff flatbread called injera topped with spiced meat stew, lentils, and vegetables. The tangy bread, tender stew, and nutty beans come together beautifully, making it perfect for a leisurely lunch or dinner.
World cuisine · 45 minutes to cook
Tips: Briefly fry the spices in oil to bring out their aroma without burning them.
Tips: Tear the injera into small pieces and use it to scoop up the stew for a lovely combination of textures.
Tips: If the stew is too thick, add water 1–2 tablespoons at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Injera — 1 sheet
- Lean beef — 100 g
- Cooked lentils — 80 g
- Onion — 0.5 pc
- Tomato — 0.5 pc
- Carrot — 0.5 pc
- Cabbage — 1 handful
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Cooking oil — 1 Tbsp
- Paprika powder — 1 tsp
- Korean chili flakes — 0.5 tsp
- Ground cumin — 0.5 tsp
- Turmeric powder — 0.3 tsp
- Salt — 0.3 tsp
- Water — 150 ml