So you’ve got your hands on some injera — that beautifully sour, soft, spongy Ethiopian flatbread — and now you’re wondering… what the heck do I eat with this?
Well, friend, you're in for a flavor-packed ride. Because injera isn’t just bread — it’s utensil, plate, flavor sponge, and experience all rolled into one.
Let’s dive into the wonderful world of cooking with injera, and all the delicious things you can scoop, wrap, and pile onto it. ????
???? First Off, What Is Injera?
In case you're new here: injera is a soft, thin, slightly sour flatbread made from teff flour (naturally gluten-free, btw). It’s got a unique, bubbly texture — kinda like a pancake met a crêpe — and it's a staple in Ethiopian and Eritrean cuisine.
The sourness comes from fermentation (usually over 2-3 days), and the result is a tangy, pillowy, flexible base that’s just perfect for soaking up sauces.
???? Bonus: you eat with your hands! Just tear off a piece and scoop up whatever delicious stew is on your plate.
???? What to Eat with Injera: The Greatest Hits
Here’s the magic: injera isn’t just a side — it’s the centerpiece. And what surrounds it is a beautiful medley of bold, flavorful dishes.
Here are some of the best pairings:
1. Doro Wat (Spicy Chicken Stew)
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The king of Ethiopian dishes. Slow-simmered chicken in a spicy berbere sauce with caramelized onions, spiced butter, and hard-boiled eggs.
The sauce soaks into the injera like a dream.
???? Try this homemade Doro Wat recipe
2. Misir Wat (Spicy Red Lentils)
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A vegetarian favorite that packs a punch. Red lentils simmered in berbere, onions, and garlic until thick and hearty.
Perfect for scooping — and a must-have on any injera platter.
3. Atakilt Wat (Cabbage, Carrots & Potatoes)
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A mild, comforting stew made with soft cabbage, carrots, and potatoes. No heat here — just cozy vibes. Great for balance alongside the spicy stuff.
4. Shiro (Chickpea Stew)
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This one’s silky and smooth. Made from powdered chickpeas (shiro flour), simmered with onions, garlic, and often berbere. Rich, earthy, and vegan-friendly.
5. Gomen (Garlicky Collard Greens)
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Bright, garlicky, and just a little oily. Gomen is the perfect green to cut through the richness of stews. Some people add jalapeños for a kick.
6. Kik Alicha (Mild Yellow Split Peas)
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If you’re looking for something mellow and creamy, kik alicha is your bestie. It’s made with turmeric, garlic, and onions — smooth and soothing.
7. Azifa (Lentil Salad)
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Need a break from the hot stuff? This chilled lentil salad with onions, green peppers, mustard, and lemon juice is super refreshing and zippy.
8. Tibs (Sautéed Meat or Veggies)
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A stir-fry-like dish made with beef, lamb, or vegetables. It’s garlicky, often spicy, and super satisfying. Perfect to pile onto injera for a more casual vibe.
???? Build Your Own Injera Platter
If you’ve ever been to an Ethiopian restaurant, you know the drill:
a giant round of injera on a tray, topped with a colorful assortment of dishes, each one more tempting than the last.
Here’s how to make your own injera platter at home:
???? Choose 1-2 proteins:
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Doro Wat
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Tibs
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Shiro (if you want to keep it vegan)
???? Add 2-3 veggie sides:
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Atakilt Wat
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Gomen
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Misir Wat
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Kik Alicha
???? Finish with:
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Azifa for freshness
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Extra injera on the side (you'll need it)
No forks. No knives. Just you, your hands, and the greatest edible scoop tool ever made.
???? What If You Don’t Have Teff?
Traditionally, injera is made from 100% teff flour, but it can be tricky to find outside East African communities. No worries — you can still make injera using a mix of:
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Teff + all-purpose flour
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Teff + barley flour
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Even all-purpose flour on its own (not authentic, but still tasty)
And yes, you can find pre-made injera at African groceries or online if you’re short on time.
???? Cleaning Tip: Injera Loves Sauce
Don’t waste the sauce! Injera isn’t just your plate — it’s your sponge. Once you’ve devoured the toppings, tear off the injera underneath and soak up all those flavor-packed juices.
No food left behind. That’s the rule.
✨ Final Thoughts
Injera is more than just flatbread. It’s a way of eating, a way of sharing, and a delicious gateway to the warm, rich world of Ethiopian cooking.
So the next time you get your hands on a round of injera, don’t just treat it like a side — make it the star. Pile it high with spicy lentils, saucy chicken, sautéed greens, and chilled salads. Eat with your fingers. Laugh with your people. And soak up every last bite.
???? Want to try it yourself?
Check out this authentic Doro Wat recipe — spicy, rich, and made to be scooped with injera.