Variety of injeras have been and still are being baked in every household, from a combination of crops differing from place to place. Based on the know-how gathered from key informants from the different regions, I prepared this easy to use and user friendly book. Thanks to God! For three years I collected a number of crop varieties from different locations, experimenting by processing and baking injera at home and taking a several photos. This English version is the translated version of the Amharic I published previously.
My assumption is that, presenting injera varieties in a compiled way will draw the attention of researchers, agricultural producers and nutritionist towards agricultural crops diversification and development of some of the neglected or marginalized crops. Again the types of injera baked in one community will be taken up and used by the other peoples all over the country and even the wider world. Increased appreciation and consumption of variety injera on a wider scale will in turn promote the crop production of small fanners in Ethiopia.
Author: Bekelech Tola, Sociologist and rural development expert
Bekelech in her book has introduced injera diversity which is unique to Ethiopians so that others could lso share the joy of making and enjoying fresh injera. In so doing, she brings to light the indigenous knowledge of our women ancestors (the illiterate biochemists) whose knowledge remains an oral tradition so far.
Editor: Dr. Bayush Tsegaye, Biodiversi.J.y Consultant and Researcher
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