Where to buy injera and why?
- lilith Apr 17, 2008 10:17 AM
Was driving along the Danforth and stopped by this place called Awash Variety.
They had teff, lots of spices, what looked to me like the
spiced butter they mix with kitfo, and of course, injera.
There were two types, one darker colour (Addis Ababa or Lalibela-like colour)
and one white (Ethiopian House-like colour),
and I got a bag of dark-coloured injera to take home.
It wasn't expensive ($4 or so for 5 pieces) and it tasted fine.
But I just wondered -- did I make the right choice?
I mean, where can one get a "good quality, fresh injera"?
I am not saying that Awash sold stale injera,
in fact I quite enjoyed what I got,
but at the same time I don't know if there were better stores,
better brands, or better whatever. Is the injera I bought
a "Dominion's bakery"-grade, or "Le Pain Quitidien"-grade?
Also, the bag I got did not have any indication of "best before" date
and I don't even know if that is uncommon for a store-bought injera
(another bag I got from another corner store a few weeks ago
had a small piece of paper with some writings in Ethiopian,
but I don't know if they included the "best before" date).
I would appreciate information on the recommended store to
or the brand of injera to get, if any, and maybe possibly the timing as well,
like Tuesdays are freshest, and so on. Thanks.
I get mine from the Ethiopian Store in Kensington. Like you I have no idea how to tell whether its better than else where since I'm new to T.O and have only recently become familiar with Ethiopian cuisine. I will be checking this Thread though, great question you posted.
I can only answer part of your question... from what I can remember, the colour comes from different types of teff flour, with the darker having a stronger flavour.
From my own experience buying injera, and wondering the same thing about the best before, I just asked the woman at the counter what the difference was between the two identical piles on the shelf, and one was "yesterday's" and the other "today's."
I haven't eaten enough injera to really notice a difference from store-to-store, and half the time the bags aren't labelled so I have no idea who the baker is. I guess I should really ask the merchant these questions.
Pretty much all the injera sold in the city, including the stuff you get at Ethiopian restaurants, comes from the same place.
The darker bread is made from teff, and is more traditional. The white ones were made using mostly white flour. I'm not sure why they bother making white ones, except that teff is quite expensive here and the white version is more palatable to non-Ethiopians. In terms of eating, the teff version tastes much better and is easier on the stomach. Ever have the bloated feeling after eating Ethiopian food? It's probably because of the wheat flour (white) injera.
In areas where there are large Ethiopian populations (ie. Parkdale, Bloor & Ossington), I'm pretty sure the injera is delivered every day. There always seems to be a fresh stack where I buy mine.
>Pretty much all the injera sold in the city, including the stuff you get at Ethiopian restaurants, comes from the same place.
Is this so? Sometimes I get bags that have a small piece of paper with some writings, and other times they don't have any paper info, so I thought these came from different places.
Also, there was one time a corner store had two piles, one at $4.50 and one at $4 (both with paper inside). I asked the storeowner what the difference was and he said they came from two different suppliers.