'Injara'

''Sitting cross legged'', the general term used to refer to the sitting position where the feet is crossed and then tucked under the butt, has never been appropriate enough a term. Besides, the term does not really differentiate between sitting cross outstretch legged, on the one hand and siting cross legged with legs tucked under the butt on the other hand.  There ought to be  more fitting term, word or phrase, for that particular position. The later being the only acceptable position when the 'injara' is served. Usually on a woolen rug, carpet or even the bare floor where the alternative is not available. 

That flat dough, sour bread made from 'teff' (Eragrostis tef), a round grain that flourishes in the highlands of Ethiopia and Eritrea in the horn of Africa. The 'teff' while practically glutton free, is still very nutritious. Ill suited for making raised bread, the 'injara' still make use of its yeast properties. A short period of fermentation gives it an airy, bubbly texture and a slightly sour taste.

This spongy sour flat bread is used to scoop up meat and vegetable stew. 'Injara' also lines the tray on which the stew is served, soaking up stew as the meal progresses. Served in a flat round tray with the 'injara' spread on top like a table cloth, serving as a display tray for the various sauce with which it is eaten. The sitting position is comfortable and communal friendly. When this edible table cloth is eaten, the meal is officially over.

Ethiopian/Eritreans are a special people apart as can be seen from their very peculiar calendar format, today being Monday the 21st of July, 2013, according to Ethiopian Calendar. Your next visit to an Ethiopian diner, even though you might not be getting a lot of options, you sure are in for a treat with this one delicacy.