Sorghum-based injera
Sorghum-based injera is a spongy, sourdough flatbread traditionally made from teff flour in Ethiopia and Eritrea. This variation uses sorghum flour as the primary ingredient, often blended with other flours like teff or wheat. It serves as both the plate and the utensil for stews and salads in the Horn of Africa.
🍽️ Nutrition at a glance
This is a carbohydrate-rich food, providing a good source of complex carbs and dietary fiber. A typical serving offers a moderate calorie count, with key nutrients including iron, magnesium, and B vitamins.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 5 g |
| Carbs | 42 g |
| Fat | 1.5 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Magnesium | 50 mg |
| Phosphorus | 100 mg |
| Potassium | 120 mg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 2 mg |
| Folate | 25 mcg |
| Zinc | 0.8 mg |
Per 1 piece (about 120 g) · estimated, varies by recipe
💡 What's interesting
The unique fermentation process gives injera its characteristic tangy flavor and porous texture, which is perfect for soaking up sauces. Using sorghum makes it a gluten-free option and highlights a resilient, drought-tolerant grain central to many African cuisines.
