When we talk about Habesha cuisine, one word immediately comes to mind: injera . This soft, slightly sour flatbread is much more than just food. It's a ritual. In Switzerland, in the kitchens of the diaspora, injera continues to be prepared, day after day, despite the climate, despite the lack of equipment, because it carries with it something that people don't want to lose.
Ingredients available in Switzerland
Preparing authentic injera habesha requires few ingredients, but they must be of good quality. In Switzerland, you can now find habesha teff flour (ትፋ ነጭ for light, ትፋ ቀይ for dark) on specialized websites like zekreka.com . Here's the basic recipe:
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500g of teff flour
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700 ml of lukewarm water
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A pinch of salt
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A spoonful of sourdough starter (optional but recommended)
Fermentation takes 48 to 72 hours at room temperature. In winter, place the container near a radiator or in an oven that is turned off but with the light on. Wait until bubbles rise and the aroma changes slightly. At this point, the dough is ready.
Cooking without mitad: a method adapted to Switzerland
Most Habesha households in Switzerland don't have a traditional mitad. No problem. An electric crepe maker or a wide non-stick pan will do. Heat it up, pour in a ladleful, don't spread it. Holes should appear. Cover for a few seconds, then carefully remove.
A good injera should be soft, breathable, and able to absorb the shiro , lentils, doro wat , or anything else that makes up a true habesha dish . It is left to rest on a clean cloth before serving.
Habesha cuisine is thriving in Switzerland
Making homemade injera habesha isn't just about cooking. It's about resisting erasure. It's about showing children that their identity is also expressed through what they eat. In Lausanne, Geneva, and Basel, in habesha kitchens, the recipe has never disappeared. It has adapted, but it has remained.
Local initiatives even offer courses to learn the technique. Cafes serve the updated version. And some Swiss discover injera in neighborhood restaurants or at cultural events. This fermented bread becomes a bridge. It sparks conversations.
FAQ
Where can I buy teff flour in Switzerland?
Available on zekreka.com , in light or dark versions, with fast delivery.
Is it possible to make injera without sourdough starter?
Yes, but the fermentation time will be longer. With a spoonful of already fermented dough, the flavor is deeper.
What is the difference between Ethiopian and Eritrean injera?
The base is the same. Some variations play on the thickness, acidity or the type of flour used.
Do children like injera?
Yes, especially when it is accompanied by mild dishes like shiro or simmered vegetables.
Can injera be stored in the freezer?
Yes. Simply wrap it in plastic wrap and defrost it at room temperature.
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