In brief
- Injera be wot: a soft, fermented teff flatbread, served topped with a wot, a simmered, spiced stew
- Origin: Ethiopia and Eritrea, East Africa
- Essential ingredients: teff flour, water, red lentils, berbere, niter kibbeh
- A dish shared by hand from a common platter, central to family meals and ceremonies
Origins and cultural history of injera be wot
Injera is a fermented flatbread made from teff flour (Eragrostis tef), a cereal domesticated in Ethiopia and Eritrea. Its name comes from Amharic and is thought to evoke the idea of “rising”, referring to the fermentation that gives the bread its spongy texture dotted with small holes. Served topped with one or several wot, simmered stews made with meat, legumes or vegetables, it forms the everyday meal as well as the meal for major occasions in Ethiopia and Eritrea.
The meal is traditionally eaten by hand, without cutlery: everyone tears off a piece of injera to scoop up a mouthful of wot from a shared platter placed at the centre of the table. Misir wot, a red lentil stew with berbere, is one of the most common vegetarian wot, alongside doro wat, made with chicken.
What are the essential ingredients of injera be wot
Injera relies on just two ingredients, fermented for several days; the wot that accompanies it relies on legumes or meat seasoned with Ethiopian spices.
- Teff flour
- Water, for fermenting the batter
- Red lentils
- Berbere, an Ethiopian spice blend
- Niter kibbeh, spiced clarified butter
- Onion, garlic, tomato
What to know about injera be wot
Injera be wot is a soft, fermented teff flatbread with a spongy texture full of tiny holes, served topped with a wot, a simmered stew seasoned with berbere. The batter of teff flour and water ferments for 2 to 3 days, which gives the flatbread a tangy taste. The meal is eaten by hand, without cutlery: everyone tears off a piece of injera to pick up a bite of wot from a shared plate, for example misir wot with red lentils or doro wat with chicken.
Frequently asked questions about injera be wot
How long does injera batter need to ferment?
The batter of teff flour and water generally ferments for 2 to 3 days at room temperature, away from light: the longer the fermentation, the tangier the taste becomes. Unchlorinated water favours natural fermentation.
What is a wot?
A wot is a simmered Ethiopian or Eritrean stew, made with meat, legumes or vegetables, seasoned with berbere and niter kibbeh. Misir wot, with red lentils, and doro wat, with chicken, are among the best known.
Where can I find the ingredients for injera be wot in France?
NKOSI offers garlic paste and tomato paste, among other dry and ambient products, on nkosiagro.com, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
