I grew up in Ethiopia, and I was eating original Injera Ethiopian bread which is made up of wheat like grain called Teff two to three times a day. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. Teff seed is very small, 1–1.7mm long and 0.6–1mm wide. The common colors are white, red and brown. People in Ethiopia pay higher premium for the white Teff than darker ones, despite the fact that the darker the seed color the more flavorful it is.
Injera is made with Teff. While Teff is very nutritious, it contains practically no gluten, and it is higher in protein than wheat and has a high concentration of a wide variety of nutrients, including calcium, thiamin and iron. The iron from Teff is easily absorbed by the body.
Ethiopian immigrants have modified their recipes after moving to the United States, depending on what grains are available to them. The Injera you find in many East African restaurants in the United States includes both Teff and wheat flours. Most Injera made in Ethiopia, on the other hand, is made only with Teff. There are a lot of different Injera recipes online with different mixes of flours (some with part all-purpose flour and part Teff flour, some with all Teff flour, self-rising, and other variations.)Some call for no fermenting, some call for 3 days of fermenting.
It is possible to make similar Injera in America, but we should know the content and the serving size because Nutrition Fact explains that one cup of self-rising flour has 1600mg of sodium, and the recommended daily intake of sodium is 2300 milligrams for healthy adults. If we are eating 2 times Injera, we are eating more sodium than recommended including breakfast and snacks. In general Injera is good nutritional value to eat if we use more Teff than other ingredients like self-rising and/or all-purpose flour. I recommend that to eat Injera by using the right recipe.

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I grew up in a country where everything what we cook is fresh and organic. Engera is the main dish in Ethiopia. Engera is made up of teff flour which is a crop, and it`s flat look like pancake. “Key Wot” is one of the most stews served with Engera for lunch and dinner time. We get the required amount of nutrition from what we eat. I grew up eating and cooking this stew since I started to eat spicy food. First we layered Enjera in a flat plate, we put key wot on the top of it. We use hand to eat Enjera. Key wot is red in color and has spicy test.
When I was young my mother used to cook for our family. Especially during holidays, she got up early in the morning, and starts to cook for lunch. Till ket woy get ready she used to give use Kita firfir (bread mixed with butter and cottage cheese) for breakfast and cup of tea. In Ethiopian culture family eat around one tray especially during holidays. For this reason my mother used to use big tray, and everybody could eat together.
It takes several hours to prepare it in order to be tasty. The recipe how to cook key wot is as follows:
1. Cut about two to three Lb of anion into small pieces, and boil it till the water evaporates, and add one tea cup of oil and fried it, keep stirring.
2. Add three chopped tomatoes and cook together for about 15 minutes
3. Add four table spoon of berebere (chili powder), and a cup of water. Cook for about one hour, add water as needed
4. Cut beef in to pieces, and add it. Cook for another hour.
5. Finally add Kibe( butter) and chopped garlic. Add few cups of water, and mix them together and cook for about 15 minutes. After it gets cool, it is ready to serve with Enjera.

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