Injera - Eritrea and Ethiopia
A Taste of Togetherness
Injera is more than a bread—it’s a way of life in Eritrea & Ethiopia. Made from teff, one of the world’s oldest grains, injera has a tangy flavor and spongy texture perfect for scooping up richly spiced stews. Meals are communal, with friends and family sharing from one large platter, using pieces of injera as both plate and utensil. To eat injera is to share a moment—one rooted in generosity, tradition, and connection.
From the highlands of Eritrea & Ethiopia to your home—bake and share the experience.
Did you know…
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Injera has been a staple in the Horn of Africa for thousands of years.
It’s made from teff, one of the world’s oldest domesticated grains, grown in Ethiopia for over 3,000 years.
Teff thrives in Ethiopia’s highlands, where it was cultivated long before wheat and barley became common.
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Injera is more than food—it’s a cultural centerpiece. Meals are communal, with family and guests eating from one shared platter.
Sharing injera is a gesture of unity and trust.
Historically, injera served both as plate and utensil, which reflected an efficient, sustainable food tradition.
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Teff grains are tiny—about the size of a poppy seed.
Naturally gluten-free and high in protein, iron, and calcium.
Teff’s fermentation (to make injera rise) gives the bread its distinct tangy flavor.