Claim this business. Canjeero, canjeelo or laxox, the Somali and the Djiboutian version of injera, is a staple of Somali and Djiboutian cuisine. Teff. Hours: Wed.-Sun. Traditionally, the flour is mixed with water and fermented. Addis Red Sea is Boston's answer for authentic Ethiopian cuisine coupled with a warm and friendly environment. It is the national dish for both countries, and East African countries. [25], Unleavened flatbread made by fermented teff flour in Ethiopian and Eritrean cuisine, To the left: an injera stove To the right: freshly baked injera, "Saturday brunch: Lahoh, purple salad with ginger-dill dressing and more", "The Development of an Energy Efficient Electric Mitad for Baking Injeras in Ethiopia", "Ashden awards: REC (formerly ERTC), Eritrea – Local construction of efficient stoves", "How to Eat: Ethiopian cuisine is hands-on", "Yearbook of Immigration Statistics 2008", "To Ethiopians in America, Bread is a Taste of Home", Here, Eat This: A Beginner's Guide to Ethiopian Food. It is often both the serving platter and utensil for a meal. It is not only important for human nutrition, but also as fodder for livestock, or as building material. A fine grain, smallest and oldest int he world, that grows in Eritrea & Ethiopia and is a staple to the country's cuisine. Teff seeds are graded according to color, used to make different kinds of injera: nech (white), key or quey (red), and sergegna (mixed). Asmara Restaurant provides two kinds of Injera’s. [10][11] When teff is not available, usually because of location or financial limitations, injera is made by fermenting a variety of different grains including, barley, corn, millet, rice, sorghum, and wheat. Rate… As many farmers in the Ethiopian highlands grow their own subsistence grains, barley, corn, millet, rice, sorghum, or wheat flour are sometimes used to replace some or all of the teff content. Also, shout out to mama! 5-10 p.m. Closed Mon.-Tues. It contains 11% protein, 80% complex carbohydrate and 3% fat. The main ingredient to make Injera is Teff. One of the smallest grains in the world, teff is a gluten–free food that’s been around for over 4000 years. To make injera, teff flour is mixed with water. Ethiopian Food/Cuisine " 24 hour Teff Injera" የጤፍ እንጀራ በ24 ውስጥ - Duration: 22:04. The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous. Diabetes educators at Harborview Medical Center in Seattle, WA have been working to meet the needs of the rising population of immigrants with diabetes, both newly diagnosed as well as those living with pre-existing diabetes, by customizing education programs to provide culturally appropriate informati… Good Reviews. [6] Teff flour is gluten-free. Traditional clay stoves can be inefficient in that they consume large amounts of firewood and produce a lot of smoke, creating household pollution and making them dangerous to use around children. In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. [6], A variant of injera known as canjeelo is prepared from a dough of plain flour, self-raising flour, warm water, yeast, and salt. Specialties: We are a family owned and operated Eritrean and Ethiopian Restaurant in Stamford CT. We specialize in slow-stewed meat & chicken dishes and vegan prepared vegetables and legumes with spices straight from our family in Ethiopia!… Siga Altecha: tender pieces of beef simmered in a mild sauce of Ethiopian curry powder, clarified spiced butter seasoned with garlic, rosemary, ginger and jalapenos (mild) The steak was amazingly fragrant and had a nice undertone of butter and spices. Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. Teff is used as a flour to make injera. The dough's viscosity allows it to be poured onto the baking surface, rather than rolled out, which is unusual for a yeast or sourdough bread. [15] Several parts of this new stove are made in the central cities of Ethiopia and Eritrea, while other parts are moulded from clay by women in local areas.[15]. It is baked by pouring the mixture onto a large circular griddle, known as a mitad. Food For many guests, this will be their first experience with Eritrean and Ethiopian food, and it won’t disappoint. Average Teff is also an excellent source of fiber and iron, and has many times the amount of calcium, potassium and other essential minerals found in an equal amou… Addis Red Sea - Boston's Answer for Authentic Ethiopian Cuisine. Super-fresh ingredients, many imported from Ethiopia, are combined into vibrant and memorable dishes. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho. Ethiopia and Eritrea are countries in the horn of Africa. Many people enjoy the Eritrean custom of eating with there fingers with our bread called Injera. Commercial production of teff in the USA was pioneered by Wayne Carlson, who became entranced with Ethiopian cuisine during a trip to the region in the early 1970s. This is a list of Ethiopian and Eritrean dishes and foods.Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Different varieties of injera can be found in the highlands versus the lowlands of Ethiopia. Ethiopian Food/Bread "How to make Barley & Teff Injera" የገብስና ጤፍ እንጀራ አሰራር - Duration: 46:44. Baking is done on a circular griddle - either a large black clay plate over a fire or a specialized electric stove. A celebration of East African culture & cuisine. Teff Eritrean & Ethiopian Cuisine - Updated COVID-19 Hours & Services - 190 Photos & 247 Reviews - Ethiopian - 113 W Main St, Stamford, CT - Restaurant Reviews - Phone Number - Menu - Yelp. Very Poor. Many people enjoy the Eritrean custom of eating with there fingers with our bread called Injera. Injera is a staple food, usually made from teff flour, and it is unique to both countries. ... All reviews injera ethiopian restaurant ethiopian bread spicy dishes food is excellent cuisine fermented eritrean mushrooms takeout yum 4 - 8 of 66 reviews. Teff Eritrean & Ethiopian Cuisine. In Ethiopia, teff provides two-thirds of the daily protein intake. There are symbolic value differences with types of teff as well. Injera (Oromo: Biddeena; Amharic: ənǧära, እንጀራ, [ɨndʒəra]) is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. © Copyright 2020 The Black Pages. alanroytbak. [7][6] The mixture is then allowed to ferment for an average of two to three days, giving it a mildly sour taste. About Us Teff Stamford Eritrean & Ethiopian Restaurant FAMILY OWNED × GLUTEN FREE & VEGAN FRIENDLY × MADE WITH LOVE Fairfield County’s first and only Eritrean & Ethiopian Restaurant. Perfect 53 reviews $ Ethiopian Restaurants, Food Trucks, Food Delivery Services. Injera is thus simultaneously a food, eating utensil, and plate. This is... Injera is a sourdough flatbread used in the Eritrean and Ethiopian cuisine. Required fields are marked *, Your Rating In taste and texture, it is more similar to the South Indian appam. There was a mild heat going on here, too, which made the meat even better. Be the first to review “Teff Eritrean & Ethiopian Cuisine” Cancel reply. In the lowlands, injera is often made with sorghum and in the highlands it is more commonly made with barley. Teff contains more lysine than barley, millet, and wheat and slightly less than rice or oats. It is an excellent source of essential amino acids, especially lysine, the amino acid that is most often deficient in grain foods. Upon return to his farm in Idaho, he began experimenting with teff, and quickly found a market in Ethiopian and Eritrean expats scattered throughout North America. Your email address will not be published. [12] Sorghum is the preferred flour for making canjeelo. When the entire "tablecloth" of injera is gone, the meal is over. [4], There are similar variants to injera in other East African countries like Djibouti, Somalia and Sudan. The griddle is known as a mitad (ምጣድ) (in Amharic) or mogogo (ሞጎጎ) (in Tigrinya). The mixture is beaten by hand until soft and creamy. Injera is usually made from tiny, iron-rich teff seeds, which are ground into flour. Ethiopian Restaurants, Eritrean Restaurants. [22], Injera became more common in the United States during a big spike in Ethiopian immigration in the 1980s and 1990s,[23] largely because of the Refugee Act passed in 1980. T h e critical ingredient is teff, a highly nutritious ancient grain that’s unfamiliar to most Americans but culturally significant to Ethiopians. At Teff, we take pride in knowing that all of our spices, which are the pinnacle to the cuisine, are hand-prepared and has found it’s way from the hands of Chef Hadas’ own family in Ethiopia … (203) 998-7474. Teff Stamford: Favorite Ethiopian food - See 66 traveler reviews, 34 candid photos, and great deals for Stamford, CT, at Tripadvisor. This porous texture makes injera good for scooping up sauces and dishes. Asmara Restaurant was established in 1986. Injera is a traditional flatbread made in the Ethiopian and Eritrean cuisine. There is little written or known about teff's origin[9] and while there is no scholarly consensus, some believe that the production of teff dates back as far as 4000 BC. [19][20] The cooking method for injera has changed little since its origin. Teff is the main ingredient to prepare injera, a sourdough … Home / Restaurants - African / Teff Eritrean & Ethiopian Cuisine. Ingredients handmade in Ethiopia by our family. Injera. In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Fair Lawn, New Jersey. 3. Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. See all Teff Eritrean & Ethiopian Cuisine reviews Makina Cafe. The variant eaten in South Sudan, Sudan and Chad is known as kisra. Traditionally, injera is made with just two ingredients – Eragrostis tef, also known as teff, an ancient grain from the highlands of Ethiopia,[8] and water. 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