Injera

Banh xèo

Injera is an Ethiopian and Eritrean sour fermented base food that can be used as flatbread or as crepe. Unlike the French crepe, it is made with teff flour, a lovegrass native to the Horn of Africa, and water. The batter is then fermented by yeast during two or three days allowing it to develop its sour taste. Teff flour based dishes have been the staple of Ethiopian alimentation for over 2,000 years. In Journal of Ethnic Foods, Satheesh Nela declares that injera cooking bans dating from 600 AD have been found in Eastern Africa. Injera is baked in a round pan, but only on one side, granting it its spongy texture on the upper part where one could hence place sauces and other ingredients. Banh xèo is a Vietnamese rice flour crepe fried in animal fat or vegetable oil, where it gets its name from the “sizzling crepe. ” While frying, the chef will garnish it with local ingredients such as pork belly, shrimp, and soy sprouts. After two minutes of cooking, it is folded in half and served. Nowadays, banh xèo represents an essential part of street restaurants in Viet-Nam as it is quick, easy, filling, and cheap (under five CAD).