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Where to Buy Injera

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I'd like to find a place that will sell me some injera. I used to live in DC, where it was plentiful, but sadly this is not the case in NY.

There used to be a store up on 116th st, but I went over the weekend and couldn't find it. Do any of the ethiopian restaurants in Manhattan have stores and/or will they sell you injera anyways?

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  1. I am also interested in buying injera here in the NY Metro area. The Morningside Heights area would seem a good place to start though I haven't been up there in years. Any help would be appreciated.

    1. Why not get on the phone with some restaurants and ask if they sell it?

      1. The original comment has been removed
        1. The Times gave some clues last summer about where to find it in the African community in Harlem:
          http://www.nytimes.com/2007/08/01/din...

          9 Replies
          1. re: JungMann

            It actually looks really easy to make, as easy as regular old pancakes. I am not meaning to be snarky or anything, I was just curious and I found this:

            http://www.exploratorium.edu/cooking/...

            You can probably buy teff at Kalustyan's or WholeFoods, and you don't need any other special ingredients or equipment!

            1. re: melon

              You're right -- it is really easy to make, melon. But you'll probably have to use soured wheat flour based batter since teff is hard to find, even in NYC. There are mail order places that sell it. I haven't seen it at Whole Foods. (Never looked at Kalystyan's.)

              1. re: cimui

                Brown teff is very easy to find - I think the ubiquitous Bob's Red Mill has one, and I've seen it in other packaging too. Traditionally brown & red teff were considered peasant food, but they have been used for injera if you want to try that.

                White teff is on the other hand almost impossible to find, I've never heard of it being sold in stores for whatever the reason. I assume the one company (farm) you mentioned is"The Teff Company" out in Idaho? Unfortunately they did get really expensive for small quanities at some point... (They currently ask $20 for 5 lbs, IIRC, which even with shipping is just is way too much for anything but a "sampler" IMO and I wouldn't use enough to buy large amounts.)

                1. re: MikeG

                  that's great information, mikeG -- thanks! have you tried making injera from brown or red teff? does it affect the taste and texture very much?

                  1. re: cimui

                    Thanks for the replies! I feel like I'm getting closer to my injera...

                    Cimui and Melon: I wish you the best in your efforts to make your own injera. I somewhat doubt that it is as easy to make as pancakes. Starting with the equipment: on a stay in Ethiopia some years ago, I noticed that concave covered pans were used to make it. Jungmann's NYT article also mentions that the injera makers in Harlem are using similar. Variables related to teff fermentation time among others, may make it less simple than it at first appears. Jungmann's NYT article refers to injera maker's opinion that "the water" here has affected her injera but there's no further elaboration...?

                    JungMann: Thx for the wonderful article! If necessary I will find a way to contact the two injera dealers profiled. The article also says that some markets in Manhattan have it.

                    Finally ... I'll post this query on the NY Metro Board.

                    1. re: lone diner

                      It really is easy. Perhaps this isn't completely authentic, but it does result in a product that tastes like what I've had in NYC restaurants:

                      http://www.cdkitchen.com/recipes/recs...

                    2. re: cimui

                      No, sorry, but I've never used or tasted the brown. And most of the recipes you'll find for the brown on the Web, in English anyway, use it as a partial substitute for some other sort of flour - sort of like people do/did with wheat germ, oat bran, etc. All of which I can do without. :)) I think I've seen red once or twice on a store shelf, though maybe on the Web. It's mostly brown. though. IIRC, red is/was considered even lower on the food chain in Africa but I think it's particularly rich in something good for you (iron maybe?) and got picked up by the more hardcore health-food types so it's probably available that way, though possibly expensive.

                      If you do buy it, keep in mind there may be whole grain right next to the flour and the whole grain is so tiny you might not realize what it is the first time you pick it up - it's much smaller than regular milet and so they say, too small for ordinary home flour mills let alone any other potential grinding device. I don't know what people do with the whole grain, but you can't make bread with it.

                      1. re: MikeG

                        >>but I think it's particularly rich in something good for you (iron maybe?)

                        unnecessary to know as long as it tastes good. :)

                        thanks again for the excellent info. fairway run next week. i'll keep my eyes peeled for this stuff.

                        1. re: cimui

                          Well, apparently Ethiopians didn't/don't think red teff tastes particularly good since I believe the preferred use was/is animal fodder, but you never know. :)

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