African Breads
From WikiDemocracy
Injera
Injera is a spongy, sour, fermented flatbread that is a staple food in Ethiopia and Eritrea, serving as both a plate and an eating utensil for scooping up stews (wats). Traditionally made from teff flour, it has a unique texture with characteristic "eyes" from fermentation, and is used to soak up the flavors of the dishes served on top. While 100% teff injera is gluten-free, many recipes mix teff with other flours like barley or wheat for a milder flavor and lower cost.
Chapati (East African Bread)
"This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making."
Kenyan Chapati (Kenyan Flatbread)
by Kiano Moju 19/1/26 serious eats
I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.
Picnic Bread (From South Africa)
"This is the perfect road food, fisherman's lunch, school lunch bread, breakfast ... I can't be without this recipe, given to me long ago by a friend. It definitely does not need butter -- just slice and eat. Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance."
Kenyan Chapati (Kenyan Flatbread)
by Kiano Moju 19/1/26 serious eats
I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.
Most Kenyan families cook chapati a couple of times a week for supper. My grandmother makes the best chapati I've ever had, and after years of practice, I've come up with a method that allows me to replicate my grandmother's version every time. I typically make it at least once a month to keep my skills sharp and with the tips and recipe I'm sharing here, you can learn the art of making the best chapati too.
South African "vetkoek" (Bread Machine Recipe)
"Very traditional 'deep-fried breadrolls'; sounds weird but unbelievably good. We grew up with these at least once a week: either filled with curried 'mince' (ground beef) (these we called curry bunnies); or just halved and spread with butter and preserves or syrup. Yumm."
Honey Bread from Ethiopia - Yermarina Yewotet Dabo
"This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey."
Ethiopian Honey Yeast Bread
Next time I will have to almost double the amount of spices as I could not detect much flavor in this. The bread was delicious nevertheless fresh out of the oven. I would treat this more as a bread to serve with a main dish as opposed to bread with jam and butter.
Chapatis (Indian or Kenyan Wholewheat Flatbread)
"This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!"
In the Land of Loaves and Fishes
Most tourists travel to the Galilee Valley in northern Israel to visit sites that feature prominently in the New Testament. The miracle of the loaves and fishes, for example, was said to have occurred at Tabgha up the coast from Tiberias on the Sea of Galilee. The proliferation of giant tour buses and convention-style breakfast buffets in the larger seaside hotels confirms this.
Though looking across the Sea of Galilee to the Golan Heights at sunset provides a more current view of history, I had traveled to northern Israel to learn a bit about Palestinian cooking with the help of Reem Kassis, author of “The Palestinian Table.”
Banana Bread (from Africa!)
"this is an unusual banana bread recipe in that it uses a solid rather than liquid fat (ie. butter not oil), unlike most quickbread recipes, and is made more like cookies are. the result is very delicious, though - a super-light, slightly rich, moist bread. the recipe comes from an African cookbook."
Injera (African [ Ethiopian] Flat Bread)
"This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple."
South African Seed Bread
This bread gets like 10 stars for flavor but not so much for appearance so it still works out for me as a 5 star...I tagged this playing "I Recommend" and was told by Karen Elizabeth not to expect much of a rise...between that warning and my own knowledge of my abilities Template:Or rather lack there of ;) , I decided to embrace the notion of a flat bread and placed my dough mixture right on a coconut buttered cookie sheet where it didn't rise as much as spread...I got a HUGE lovely loaf with a delicious buttery crunch to it...I sliced it into a gazillion slices and then the appearance didn't matter much (besides at the rate it was being gobbled no-one but me seem to notice that it was so flattish)- we have enjoyed it at every type of meal/snack & at every time of day (breakie, lunch, dinner and after midnite)...super good oven toasted too & if you want a real "slice-o-heaven" smear a little almond butter on it :) :) :)...about the only thing I did different than the stated instructions (besides the cookie sheet) was that I ground some of the oats and sunflower seeds- Template:I just like extra textures...really a must try for a seed/nut lover- THANKS so much for the recipe share:) YUMMY!!
Injera Bread
"This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here the combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. ** Found on an African cuisine website for ZWT 4.**"
African Samosa Bread
"This is an unusual ABM recipe that has spices, ground beef and onion mixed right into the bread. From the bread machine list on Yahoo."
Injera (Ethiopian Flatbread)
"This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew."
Akara (Nigerian Black-Eyed Pea Fritters)
by Ozoz Sokoh 19/3/25 serious eats
In Nigeria, akara―a golden fritter made from a seasoned batter of blended black-eyed peas―is part of a quintessential Saturday breakfast, sandwiched between slices of soft white bread and served with a steaming mug of tea, coffee, or hot chocolate, or served alongside bowls of porridge. Made at home or purchased from street vendors, it’s pleasantly crunchy on the outside and pillowy soft within.
You’ll find other types of akara across West Africa, and in the diaspora. In Brazil, it’s known as acarajé, where it arrived at the start of the transatlantic slave trade centuries ago. Acarajé most closely resembles a type of Nigerian akara known as akara Ijesha; both fritters have a super crunchy exterior, incorporate seafood, and are fried in palm oil. Akara Ijesha adds shrimp or prawns to the batter, while acarajé fritters are usually sliced open, stuffed with the crustaceans, and topped with a nut paste and salsa.
Cumin Braai Bread
"Braii is the name for a traditional South African barbecue, where this flavorful bread would be served as part of an elaborate feast including grilled meat, salads and ginger beer. Another great recipe from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time includes rising time."
WEST AFRICAN BREAD RECIPES
This video demonstrates how to bake a soft and fluffy brown bread. The baker shares their unique recipe, which includes ingredients like vitamin C powder and natural yogurt to achieve a light and airy texture. The video walks viewers through the process, from mixing the dough to shaping and baking the bread.
Nigerian AGEGE BREAD Recipe | NIGERIAN BUTTER BREAD | EASY STEP BY STEP
by Queenvarieties Channel 23/7/19 YouTube
LEARN HOW TO MAKE Nigerian AGEGE BREAD Recipe: NIGERIAN BUTTER BREAD | EASY STEP BY STEP GUIDE FOR BEGINNERS. A NIGERIAN BREAD RECIPE INSPIRED BY NANAABA’S KITCHEN, DISCOVER how to make the Best Ghanaian butter bread | Easy Step by step guide to most loved bread.
African bread recipe/Ghana tea bread/how to prepare bread at home
by Exhibiting Mummy's Recipes 5/10/24 YouTube
There’s an absolute pure joy when you wake up to freshly baked homemade bread! My absolute favorite bread is the Ghana tea bread, the process in making this is an easy one. No machine needed you just need very few ingredients and right measurements and you are good to go!
How to Make Delicious African Chapati | Burundian Flatbread Recipe
by ChainBaker 30/10/21 YouTube
It is debatable where chapati originate from, but regardless of the origin, those little flaky flatbreads are a perfect accompaniment to a hearty stew. It was Burundi’s turn in the Baking World Tour and this was the perfect recipe for it. Finding unique breads in eastern, western, and southern African countries is difficult as other starches are more common than wheat-based ones. Although flatbreads like chapati are popular all over the place.
The bread is super simple as it only contains flour, salt, oil, and milk (water can be used instead). The flaky texture is achieved by rolling the dough thin and brushing it with oil, then rolling up, twisting, and rolling out flat again. This may be the simplest and most convenient way to get those nice layers.
