Ethiopian cuisine is unique in all the world. The spicy, delectable vegetable and meat stews are served with injera, yeast-risen and fermented flatbread, made of teff flour, with a spongy texture and a sharp flavor. This book will teach you how to make Ethiopia’s signature bread, as well as several simple dishes to go with it. Proceeds from the sale of this book go to Clinic at a Time Inc., a 501(c)(3) organization dedicated to improving health in Ethiopia “one clinic at a time.”
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People Reviewed This Product
May 16, 2011
I successfully made injera on the first try following the recipe and directions in this book. My son was born in Ethiopia, and Ethiopian food is truly a comfort to him. While I'd been able to learn how to cook some of his favorite Ethiopian dishes, I was intimidated by the thought of cooking injera. Since we don't have an Ethiopian restaurant in our town, I would order injera through the mail to accompany my dinners, but mail-order injera just doesn't have the spongy goodness of freshly-made injera! This book took all the mystery out of making injera. The directions are very straightforward and easy to follow. Mulu's smiling face on the cover and the support from the Facebook community gave me the confidence I needed for injera-making success. I was also pleased to learn that injera-making isn't very time-consuming. We'll be enjoying freshly-made injera with all our Ethiopian meals now... THANK YOU!
I am one of the people who was a recipe tester for this book. I LOVED learning how to make injera! And, I learned how to make injera because the woman featured on the cover, Mulu, carefully guided me in the process. This recipe is the end result of her efforts to help YOU (and me) make injera! You might need to try the recipe 2-3 times as you learn the nuances of the recipe (how to cure your pan, how to eye the batter for the right thickness, how to pour the batter the right thickness on your pan, etc). I know that every time I make injera the taste is perfect. And, now I make injera without second thoughts; I serve it with tibs, salad, and gomen as if it's always been part of my cooking repetoire. If you want to have an excellent resource to make injera, and a support community (via FB) to share your success and ask your questions, THIS BOOK is for you!
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