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![]() | The contents of the Injeru page were merged into Injera. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
![]() | The contents of the Injera in Chicago page were merged into Injera on 24 January 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Injera is commonly NOT prepared with yeast, i. e. a saccharomyces fungus, but is rather to be left alone for some days to become natural sourdough through milk-sour bacteria fermentation. For this ditinction is quite important in German bakery and kitchen, so it might be the same in Habesha cooking, and this fact must be regarded well. -- 100humbert ( talk) 13:55, 7 March 2014 (UTC)
Gentelmen, Regarding Enjera Ethiopians have to show the world in photograph how it is baked ,prepared in Metad,how it is kept and things like that so a volunter to put this photos specialy from our dynamic photographers is expected.This have to include the TEF seed too I don't know why our tourist promoters have done it.I have seen photos how Coffe is prepared and served But it is ENJERA our treasure. I can't do it because i am in yemen Mohammed Nasser Phleem Sana'a,Yemen (originaly from SENGATERA)
I doubt if Injera is eaten in Somalia. I would like to request that this should be reconsidered by the editors.
Tewodros from Bole (Originally from Bale Goba)
I am very dubious that the Nuer of Sudan eat any bread made with teff, doubtful it resembles injera. Why does the article list two different kinds of cooking surfaces? —Preceding unsigned comment added by Pete unseth ( talk • contribs) 01:28, 11 May 2008 (UTC)
a few days ago, i ate some injera. i was at an ethiopian restaurant. i can honestly say i never tasted anything that tasted like it before in my life. Gringo300 02:25, 25 August 2006 (UTC)
Is there any reason Taita redirects here? There is no mention of it. It is also a suburb in Upper Hutt city, in case you were wondering why I ask. -- Midnighttonight remind to go do uni work! 22:41, 27 September 2006 (UTC)
Is laxoox really that similar to injera? Based on the description it sounds more like pita than injera. (See also Talk:Laxoox) -- Gyrofrog (talk) 21:05, 30 July 2007 (UTC)
I've removed the following sentence from the article, as it lacks attribution: "Large quantities of fresh injera are airlifted from Addis Ababa to various parts of the world by Ethiopian Airlines cargo planes." -- Gyrofrog (talk) 17:37, 27 November 2007 (UTC)
Hi. I followed the link from this article to the WikiBooks Cookbook. The recipe leaves a lot unexplained. Could those of you who make injera at home take a look at it? I won't say what my injera looked and tasted like, except it was nothing like in restaurants and it was a mess. -- Una Smith ( talk) 05:27, 26 August 2008 (UTC)
I live in Winnipeg, Canada, and i recently found, at my local store, "YENAT INJERA". It is made locally, said the shopkeep. The ingredients are listed as: Teff, Flour, Water, Yeast.
I am wondering if 'yenat injera' is the same as 'injera', or maybe it's a specific variation. Does anyone know? Cheers — fudoreaper ( talk) 04:31, 27 April 2009 (UTC)
There has been a series of edits over the past couple of days, involving several apparently related accounts, regarding the inclusion (or omission) of canjeero and lahoh. One of the editors advised ( [1]) another to take up the matter on the talk page, without taking the initiative to do so him or herself. The revert warring has continued, resulting in three blocked accounts; as none of those involved seemed interested in discussing the edits here, I will initiate the discussion. Should canjeero and lahoh be mentioned in this article or not? Lahoh already has its own article, but warrants a mention here (if not details). There is no reason canjeero could not have its own article, though it does seem at least related to injera (the name is similar; the "c" in Somali is not a "k" sound but part of the vowel that follows it) and there is no reason not to mention it. -- Gyrofrog (talk) 14:28, 20 July 2010 (UTC)
I would like to point out that laxoox and canjeroo is not the same type of bread as injera. Canjeroo is not made out of teff flour therefor it should not be considered as injera. I looked up injera in the dictonary and it says " injera Ethiopean; flat bread made from teff flour fermented for 30–72 hours with a starter from a previous batch." It clearly also states that it is not made in the same way as laxoox and that real injera is made out of teff flour. http://www.encyclopedia.com/doc/1O39-injera.html
Therefore injera should not be confused with (Canjeroo or laxoox). I also would like to point out that (Laxoox, Canjeroo)is eaten as a breakfast meal in Somalia with tea and sugar. I also have sources to claim this. http://nutritionweek.nutritionaustralia.org/docs/high-school/breakfast-world-answers.pdf
Also if you go on the page somali cuisine you can read about canjeroo - it says " The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner. Canjeero is eaten in different ways, it may be broken into small pieces and ghee (subag) and sugar added. For children it is mixed with tea and sesame oil (macsaaro) until mushy". http://en.wikipedia.org/wiki/Cuisine_of_Somalia
Now i can confirm that (Canjeroo or laxoox) is not made in the same way as injera, it does not have the same ingredience as injera, it is not consumed like injera. Therefore it should not be called injera.
And about tradition, injera is traditionally eaten in Ethiopia and in Eritrea. I can confirm this by giving sources http://www.fact-archive.com/encyclopedia/Injera
I do understand that (canjeroo or laxoox), and eaven injera maybe consumed in other coutrys such as yemen and somalia but i can gaurentee you that they dont have a tradition in eatin this meal as Ethiopians and Eritreans do as i lived in the region for over 15 years. As graduate from 5 years in university i can tell you that if you want to claim something or edit something, you must have a source if not, you cant go around and make things up.
—Preceding unsigned comment added by 109.58.16.60 ( talk • contribs) 00:02, 21 July 2010— 109.58.16.60 ( talk) has made few or no other edits outside this topic.
( [3]). It should thus not come as a surprise if the various regional cuisines share at least a couple of similar dishes, injera being one of the most conspicuous examples. A note to the effect that there are some differences in ingredients, which contribute to the local varieties of the dish therefore sounds reasonable. Middayexpress ( talk) 23:37, 21 July 2010 (UTC)
It clearly seems that you dont want to realise that (canjeroo or laxoox) are not the same bread as injera. It is not made in the same way as Injera, Injera i sermented for a couple of days before you cook it, (i also know that coming from a habesha home). I showed you number of sources from dictionarys that clearly states that injera is an Ethiopian flat-bread made out of teff flour, fermented for 30-72 hours, consumed in a special way with stews etc. And that its traditionally eaten in Eritrea and Ethopia ( i also stated sources further up).
With that said i want you to show me your sources. If you had any you would show them, (instead of claiming that Eritrean Sea food and Somalian Sea food maybe similar). Show me the sources that states that injera and (Canjeroo and laxoox) is cooked the same way, that its consumed the same way, that its has the exact same texture (looks), and that it has the same ingredience! before that you cant go around and claim that injera (canjero or laxoox) is the same bread as injera because its not. (canjeroo or laxoox) maybe related to the word injera and that it looks the same, but just because it looks the same you cant call it injera. It must be cooked the same way, same ingredience or else its just another type of bread not injera. Therefore you should make a page about (Canjeroo or Laxoox). And if that happens it means that Somalians have a tradition in eating (canjeroo or Laxoox) not Injera!
As i said before Injera is maybe eaten at occasion in some countrys such as Yemen and Somalia but they dont have a tradition in eating the meal as Eritreans and Ethopians, guarantee you! I know many Somali and when they visited they always come to eat our type of injera(with stews) since they dont eat it at home! They have something called Canjeroo and its a thin smaller version of injera and its eaten with tea.( I eaven stated sources for that ).
If you claim something, back it up with sources!.
CC* —Preceding unsigned comment added by 109.58.55.72 ( talk • contribs) 01:01, 22 July 2010— 109.58.55.72 ( talk) has made few or no other edits outside this topic.
CC* —Preceding unsigned comment added by 95.209.191.249 ( talk • contribs) 14:33, 22 July 2010— 95.209.191.249 ( talk) has made few or no other edits outside this topic.
Here are more sources that states that (canjeroo or laxoox) is not the same thing as injera.
http://encyclopedia.thefreedictionary.com/Laxoox
http://www.associatepublisher.com/e/l/la/laxoox.htm
http://www.sandiegoaccountantsguide.com/library/Laxoox.php ( this is the ingredience of Laxoox or Canjeroo) , very different from injera.
(this is not a source just what other people are saying)
http://www.somaliaonline.com/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic;f=6;t=005845;p=3
CC* —Preceding unsigned comment added by 79.138.145.70 ( talk • contribs) 17:22, 22 July 2010— 79.138.145.70 ( talk) has made few or no other edits outside this topic.
CC* —Preceding unsigned comment added by 109.58.92.212 ( talk • contribs) 02:39, 23 July 2010— 109.58.92.212 ( talk) has made few or no other edits outside this topic.
Beacuse when your read about injera now you would think that all these injeras are the same thing and that they all are made off teff. Its cunfusion to read injera is traditionaly eaten in Somalia and then have to read that they call it (laxoox or canjeroo), wich are not the same thing as injera. Since we all have agreed on that it would resonable to change the words.
CC* —Preceding unsigned comment added by 95.209.202.95 ( talk) 17:16, 23 July 2010 (UTC) — 95.209.202.95 ( talk) has made few or no other edits outside this topic.
Here is a video from world known magazine guardian will also tell you that injera is a staple bread from Ethiopia and Eritrea.
http://www.guardian.co.uk/lifeandstyle/video/2009/jun/17/cooking-injera
Once again.... http://www.guardian.co.uk/lifeandstyle/video/2009/jun/17/cooking-injera
CC* —Preceding unsigned comment added by 95.209.204.105 ( talk) 21:21, 12 August 2010 (UTC)
"Injera, known in the north as lahooh, is a thin pancake that is made from batter poured in a circular pattern starting in the center of a hot grease flat pan. It is never flipped over, although lifting it from the corners is usual. Sorghum is the preferred flour for making injera, which is common in the countries of the Horn... A regular breakfast in a Somali family consists of three pieces of injera with ghee and a cup of tea. At lunch, which is the main meal of the day for a Somali family, injera might also be eaten with stew or soup."
Done re-wording the
lede as per my earlier suggestion. If we want an additional article about canjeero/laxoox (and again I don't see why not), there is a question of what to name it: both "canjeero" and "laxoox" are Somali spellings for "injera" and "lahooh," respectively. I'm not sure either "canjeero" or "laxoox" are appropriate, as English wouldn't really use either spelling (just as we don't use "እንጀራ" for the name of the
injera article). Two possibilities are "Injera (Somali)" and "Lahooh". (Note that
laxoox currently redirects to
lahoh.) --
Gyrofrog
(talk)
15:23, 13 August 2010 (UTC)
"Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish? Suggest you look at national dish. Isaac Rabinovitch ( talk) 03:52, 14 January 2014 (UTC)
"Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish? Suggest you look at national dish. Isaac Rabinovitch ( talk) 03:52, 14 January 2014 (UTC)
I'm leaving a note here to indicate why I've been reverting some recent changes to the article. An anonymous user, or users, have been removing mention of Eritrea from the article. The latest such edit summary ( link) implies some sort of opposition to, or outright denial of the existence of, the country itself, rather than whether injera is actually eaten there. This article, and for that matter any article on Wikipedia, is not the place to sort out one's feelings about the country. Furthermore the cited source supports the text, as written. Your opinion of Eritrea, or mine, has nothing to do with the fact that people who live in that place do indeed eat injera; the cited source supports this. -- Gyrofrog (talk) 16:23, 19 June 2015 (UTC)
Just so you are aware, when the name of Abyssinia was changed to Ethiopia in English, it did not at that time become a new country, in fact locally the official name of "the country" became Ethiopia in the 4th century. 208.54.37.204 ( talk) 18:09, 19 June 2015 (UTC)
The article Injera in Chicago should not be a separate article. We cannot have articles about injera in every city where it is made and enjoyed. It also has too much original research. By Wikipedia structure, the "Injera" article should be the only article, the best parts of the Chicago article should logically be merged, and then that article deleted. Time to go eat some! Pete unseth ( talk) 21:05, 14 April 2016 (UTC)
![]() | This ![]() It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||
|
![]() | The contents of the Injeru page were merged into Injera. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
![]() | The contents of the Injera in Chicago page were merged into Injera on 24 January 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Injera is commonly NOT prepared with yeast, i. e. a saccharomyces fungus, but is rather to be left alone for some days to become natural sourdough through milk-sour bacteria fermentation. For this ditinction is quite important in German bakery and kitchen, so it might be the same in Habesha cooking, and this fact must be regarded well. -- 100humbert ( talk) 13:55, 7 March 2014 (UTC)
Gentelmen, Regarding Enjera Ethiopians have to show the world in photograph how it is baked ,prepared in Metad,how it is kept and things like that so a volunter to put this photos specialy from our dynamic photographers is expected.This have to include the TEF seed too I don't know why our tourist promoters have done it.I have seen photos how Coffe is prepared and served But it is ENJERA our treasure. I can't do it because i am in yemen Mohammed Nasser Phleem Sana'a,Yemen (originaly from SENGATERA)
I doubt if Injera is eaten in Somalia. I would like to request that this should be reconsidered by the editors.
Tewodros from Bole (Originally from Bale Goba)
I am very dubious that the Nuer of Sudan eat any bread made with teff, doubtful it resembles injera. Why does the article list two different kinds of cooking surfaces? —Preceding unsigned comment added by Pete unseth ( talk • contribs) 01:28, 11 May 2008 (UTC)
a few days ago, i ate some injera. i was at an ethiopian restaurant. i can honestly say i never tasted anything that tasted like it before in my life. Gringo300 02:25, 25 August 2006 (UTC)
Is there any reason Taita redirects here? There is no mention of it. It is also a suburb in Upper Hutt city, in case you were wondering why I ask. -- Midnighttonight remind to go do uni work! 22:41, 27 September 2006 (UTC)
Is laxoox really that similar to injera? Based on the description it sounds more like pita than injera. (See also Talk:Laxoox) -- Gyrofrog (talk) 21:05, 30 July 2007 (UTC)
I've removed the following sentence from the article, as it lacks attribution: "Large quantities of fresh injera are airlifted from Addis Ababa to various parts of the world by Ethiopian Airlines cargo planes." -- Gyrofrog (talk) 17:37, 27 November 2007 (UTC)
Hi. I followed the link from this article to the WikiBooks Cookbook. The recipe leaves a lot unexplained. Could those of you who make injera at home take a look at it? I won't say what my injera looked and tasted like, except it was nothing like in restaurants and it was a mess. -- Una Smith ( talk) 05:27, 26 August 2008 (UTC)
I live in Winnipeg, Canada, and i recently found, at my local store, "YENAT INJERA". It is made locally, said the shopkeep. The ingredients are listed as: Teff, Flour, Water, Yeast.
I am wondering if 'yenat injera' is the same as 'injera', or maybe it's a specific variation. Does anyone know? Cheers — fudoreaper ( talk) 04:31, 27 April 2009 (UTC)
There has been a series of edits over the past couple of days, involving several apparently related accounts, regarding the inclusion (or omission) of canjeero and lahoh. One of the editors advised ( [1]) another to take up the matter on the talk page, without taking the initiative to do so him or herself. The revert warring has continued, resulting in three blocked accounts; as none of those involved seemed interested in discussing the edits here, I will initiate the discussion. Should canjeero and lahoh be mentioned in this article or not? Lahoh already has its own article, but warrants a mention here (if not details). There is no reason canjeero could not have its own article, though it does seem at least related to injera (the name is similar; the "c" in Somali is not a "k" sound but part of the vowel that follows it) and there is no reason not to mention it. -- Gyrofrog (talk) 14:28, 20 July 2010 (UTC)
I would like to point out that laxoox and canjeroo is not the same type of bread as injera. Canjeroo is not made out of teff flour therefor it should not be considered as injera. I looked up injera in the dictonary and it says " injera Ethiopean; flat bread made from teff flour fermented for 30–72 hours with a starter from a previous batch." It clearly also states that it is not made in the same way as laxoox and that real injera is made out of teff flour. http://www.encyclopedia.com/doc/1O39-injera.html
Therefore injera should not be confused with (Canjeroo or laxoox). I also would like to point out that (Laxoox, Canjeroo)is eaten as a breakfast meal in Somalia with tea and sugar. I also have sources to claim this. http://nutritionweek.nutritionaustralia.org/docs/high-school/breakfast-world-answers.pdf
Also if you go on the page somali cuisine you can read about canjeroo - it says " The main dish is typically a pancake-like bread (canjeero) similar to Ethiopian injera but smaller and thinner. Canjeero is eaten in different ways, it may be broken into small pieces and ghee (subag) and sugar added. For children it is mixed with tea and sesame oil (macsaaro) until mushy". http://en.wikipedia.org/wiki/Cuisine_of_Somalia
Now i can confirm that (Canjeroo or laxoox) is not made in the same way as injera, it does not have the same ingredience as injera, it is not consumed like injera. Therefore it should not be called injera.
And about tradition, injera is traditionally eaten in Ethiopia and in Eritrea. I can confirm this by giving sources http://www.fact-archive.com/encyclopedia/Injera
I do understand that (canjeroo or laxoox), and eaven injera maybe consumed in other coutrys such as yemen and somalia but i can gaurentee you that they dont have a tradition in eatin this meal as Ethiopians and Eritreans do as i lived in the region for over 15 years. As graduate from 5 years in university i can tell you that if you want to claim something or edit something, you must have a source if not, you cant go around and make things up.
—Preceding unsigned comment added by 109.58.16.60 ( talk • contribs) 00:02, 21 July 2010— 109.58.16.60 ( talk) has made few or no other edits outside this topic.
( [3]). It should thus not come as a surprise if the various regional cuisines share at least a couple of similar dishes, injera being one of the most conspicuous examples. A note to the effect that there are some differences in ingredients, which contribute to the local varieties of the dish therefore sounds reasonable. Middayexpress ( talk) 23:37, 21 July 2010 (UTC)
It clearly seems that you dont want to realise that (canjeroo or laxoox) are not the same bread as injera. It is not made in the same way as Injera, Injera i sermented for a couple of days before you cook it, (i also know that coming from a habesha home). I showed you number of sources from dictionarys that clearly states that injera is an Ethiopian flat-bread made out of teff flour, fermented for 30-72 hours, consumed in a special way with stews etc. And that its traditionally eaten in Eritrea and Ethopia ( i also stated sources further up).
With that said i want you to show me your sources. If you had any you would show them, (instead of claiming that Eritrean Sea food and Somalian Sea food maybe similar). Show me the sources that states that injera and (Canjeroo and laxoox) is cooked the same way, that its consumed the same way, that its has the exact same texture (looks), and that it has the same ingredience! before that you cant go around and claim that injera (canjero or laxoox) is the same bread as injera because its not. (canjeroo or laxoox) maybe related to the word injera and that it looks the same, but just because it looks the same you cant call it injera. It must be cooked the same way, same ingredience or else its just another type of bread not injera. Therefore you should make a page about (Canjeroo or Laxoox). And if that happens it means that Somalians have a tradition in eating (canjeroo or Laxoox) not Injera!
As i said before Injera is maybe eaten at occasion in some countrys such as Yemen and Somalia but they dont have a tradition in eating the meal as Eritreans and Ethopians, guarantee you! I know many Somali and when they visited they always come to eat our type of injera(with stews) since they dont eat it at home! They have something called Canjeroo and its a thin smaller version of injera and its eaten with tea.( I eaven stated sources for that ).
If you claim something, back it up with sources!.
CC* —Preceding unsigned comment added by 109.58.55.72 ( talk • contribs) 01:01, 22 July 2010— 109.58.55.72 ( talk) has made few or no other edits outside this topic.
CC* —Preceding unsigned comment added by 95.209.191.249 ( talk • contribs) 14:33, 22 July 2010— 95.209.191.249 ( talk) has made few or no other edits outside this topic.
Here are more sources that states that (canjeroo or laxoox) is not the same thing as injera.
http://encyclopedia.thefreedictionary.com/Laxoox
http://www.associatepublisher.com/e/l/la/laxoox.htm
http://www.sandiegoaccountantsguide.com/library/Laxoox.php ( this is the ingredience of Laxoox or Canjeroo) , very different from injera.
(this is not a source just what other people are saying)
http://www.somaliaonline.com/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic;f=6;t=005845;p=3
CC* —Preceding unsigned comment added by 79.138.145.70 ( talk • contribs) 17:22, 22 July 2010— 79.138.145.70 ( talk) has made few or no other edits outside this topic.
CC* —Preceding unsigned comment added by 109.58.92.212 ( talk • contribs) 02:39, 23 July 2010— 109.58.92.212 ( talk) has made few or no other edits outside this topic.
Beacuse when your read about injera now you would think that all these injeras are the same thing and that they all are made off teff. Its cunfusion to read injera is traditionaly eaten in Somalia and then have to read that they call it (laxoox or canjeroo), wich are not the same thing as injera. Since we all have agreed on that it would resonable to change the words.
CC* —Preceding unsigned comment added by 95.209.202.95 ( talk) 17:16, 23 July 2010 (UTC) — 95.209.202.95 ( talk) has made few or no other edits outside this topic.
Here is a video from world known magazine guardian will also tell you that injera is a staple bread from Ethiopia and Eritrea.
http://www.guardian.co.uk/lifeandstyle/video/2009/jun/17/cooking-injera
Once again.... http://www.guardian.co.uk/lifeandstyle/video/2009/jun/17/cooking-injera
CC* —Preceding unsigned comment added by 95.209.204.105 ( talk) 21:21, 12 August 2010 (UTC)
"Injera, known in the north as lahooh, is a thin pancake that is made from batter poured in a circular pattern starting in the center of a hot grease flat pan. It is never flipped over, although lifting it from the corners is usual. Sorghum is the preferred flour for making injera, which is common in the countries of the Horn... A regular breakfast in a Somali family consists of three pieces of injera with ghee and a cup of tea. At lunch, which is the main meal of the day for a Somali family, injera might also be eaten with stew or soup."
Done re-wording the
lede as per my earlier suggestion. If we want an additional article about canjeero/laxoox (and again I don't see why not), there is a question of what to name it: both "canjeero" and "laxoox" are Somali spellings for "injera" and "lahooh," respectively. I'm not sure either "canjeero" or "laxoox" are appropriate, as English wouldn't really use either spelling (just as we don't use "እንጀራ" for the name of the
injera article). Two possibilities are "Injera (Somali)" and "Lahooh". (Note that
laxoox currently redirects to
lahoh.) --
Gyrofrog
(talk)
15:23, 13 August 2010 (UTC)
"Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish? Suggest you look at national dish. Isaac Rabinovitch ( talk) 03:52, 14 January 2014 (UTC)
"Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish? Suggest you look at national dish. Isaac Rabinovitch ( talk) 03:52, 14 January 2014 (UTC)
I'm leaving a note here to indicate why I've been reverting some recent changes to the article. An anonymous user, or users, have been removing mention of Eritrea from the article. The latest such edit summary ( link) implies some sort of opposition to, or outright denial of the existence of, the country itself, rather than whether injera is actually eaten there. This article, and for that matter any article on Wikipedia, is not the place to sort out one's feelings about the country. Furthermore the cited source supports the text, as written. Your opinion of Eritrea, or mine, has nothing to do with the fact that people who live in that place do indeed eat injera; the cited source supports this. -- Gyrofrog (talk) 16:23, 19 June 2015 (UTC)
Just so you are aware, when the name of Abyssinia was changed to Ethiopia in English, it did not at that time become a new country, in fact locally the official name of "the country" became Ethiopia in the 4th century. 208.54.37.204 ( talk) 18:09, 19 June 2015 (UTC)
The article Injera in Chicago should not be a separate article. We cannot have articles about injera in every city where it is made and enjoyed. It also has too much original research. By Wikipedia structure, the "Injera" article should be the only article, the best parts of the Chicago article should logically be merged, and then that article deleted. Time to go eat some! Pete unseth ( talk) 21:05, 14 April 2016 (UTC)