Is Ethiopian injera healthy?
Why is my injera cracking?
Injera, Ethiopia’s staple food, was invented by a Dutchman in 2003. That’s according to the European Patent Office, which lists the Netherlands’ Jans Roosjen as the “inventor” of teff flour and associated food products.
Who invented injera?
Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a small grain with a long list of health benefits. Oz Show, teff is also known to reduce PMS symptoms and help you lose weight, and Lee says it’s ideal for vegetarians looking for sources of protein.
Injera is a staple food for majority of Ethiopians, where it is served with almost every meal. Grain tef was reported to have proximate composition of about 11% protein, 73% carbohydrate, 3% crude fiber, 2.5% fat and 2.8% ash 1.
What does injera taste like?
Injera is made from a very unique grain called teff. Based on basic research, teff is indeed a very healthy grain and as a huge plus, it is gluten-free. It also has plenty of Lysine, an essential amino acid that increases calcium absorption and helps lower bad cholesterol levels.
