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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)[reply]

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)

It is, actually. I didn't think it was either, but I asked a Somali friend of mine and he said it was and it was called "injero." — ዮም (Yom) | contribs • Talk • E 19:28, 1 July 2006 (UTC)[reply]

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)[reply]

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)[reply]

injera is a great steple food for ethiopians, not for somalians in ethiopia we prepare injera with teff but in somalians there is no any teff, to prepare injera. elias tadesse from addis ababa

Hello wikipedia discussion meats. I have an scheme that can portray more about injera, this is, injera is a staple food for more than five thousand years in northern part of Ethiopia. Before six thousand years ago northern Ethiopia has begun to domesticate teff that has knack to prepare injera. After several hundred years It has being spread to the west and the east part of Ethiopia and it is continued as a staple food from generation to generation. I have an additional idea with tewodros from bole that he say our truism photographers has to shoot numerous photos on injera. Elias tadesse

Elias, do you have any sources? References for what you are talking about above? --Merhawie 18:48, 4 October 2006 (UTC)[reply]

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)[reply]

Taita is another word for Injera, we should then make a disambg page --Merhawie 22:48, 27 September 2006 (UTC)[reply]

Based on further research I have identified that taita (ጣይታ) and inj[g]era have different meanings. Specifically in tigrinya taita is specific to the element shown here while injera can refer to any number of cooked "breads." I propose moving this page to "taita" and having a disambiguation page for injera as a reference to the numerous breads of the region.Merhawie (talk) 15:48, 4 June 2015 (UTC)[reply]

The distinctions between different breads in Tigrinya is an interesting point, but only for Tigrinya. If Merhawie wants to add a sentence or two about how Tigrinya has a generic word and a specific word, that would be appropriate. The term "injera" is used by multiple language groups, so this article should stay as it is.Pete unseth (talk) 20:00, 4 June 2015 (UTC)[reply]

Is that accurate Pete unseth? I am only aware of Amharic's use of the word "injera" to refer to a particular style of bread. It seems the injera page itself seems to suggest that other language groups (both within Ethiopia as well as outside Ethiopia) do not use injera to refer to the product (in Ethiopia, Oromo & Ogadeni's use different words while outside Ethiopia there is taita in Eritrea as well as different words used in Somalia and Yemen). Thoughts?Merhawie (talk) 21:30, 4 June 2015 (UTC)[reply]

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)[reply]

Update: now that we have a photo, it is more clear as to why lahoh is mentioned alongside injera, canjeero etc. -- Gyrofrog (talk) 14:35, 20 July 2010 (UTC)[reply]

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)[reply]

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)[reply]

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)[reply]

It's probably the brand name (and I think "yenat" means "mother's" or "like my mother's"). -- Gyrofrog (talk) 15:38, 27 April 2009 (UTC)[reply]

Hrm, well that makes sense. I tried searching for it, but there were very few hits, and all from canada. Thanks for the info! —fudoreaper (talk) 00:28, 28 April 2009 (UTC)[reply]

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)[reply]

P.S. I'm not sure it's fair to exclude lahoh and/or canjeero on the basis that they do not include teff (it may be fair to exclude on some other basis). I'll point out that not all injera is made out of teff (e.g. in Rome or Austin). In all cases it probably has to do with the availability of the grain. -- Gyrofrog (talk) 14:32, 20 July 2010 (UTC)[reply]

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.

• CC*

—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.

I'm not sure that encyclopedia.com is a reliable source (it appears to be a wiki itself); they don't even correctly spell "Ethiopia". The fact-archive.com website is a mirror of a rather old version of this Wikipedia article (see WP:CIRCULAR). Finally, please see WP:SELFCITING regarding personal knowledge (as we all come here with our own credentials). Other than that, I've said my piece, I think others need to weigh in so we can hopefully reach some sort of consensus regarding the text. Thanks, -- Gyrofrog (talk) 14:37, 21 July 2010 (UTC)[reply]

I think it should certainly be mentioned somewhere that these are related foods, but I see no reason why they shouldn't also have their own articles, if they are different foods applied differently in different cuisines. CC is no doubt very knowledgeable about the cuisines in this area, and there seems no reason to have a doubt of bad faith as if anyone would try to deceive us in pointing out the differences in these foods (why would anyone do that?) Surely, more reliable sources about the various unique cuisines can be found where necessary? Til Eulenspiegel (talk) 15:16, 21 July 2010 (UTC)[reply]

I was invited to participate in this discussion, so here's my reasoning for requesting protection. When I see an anon IP undo a longterm user, to a misspelled and/or poorly sourced version, my bells and whistles go off. This set off a series of contentious sockpuppet reverts, as well as attacks on my talkpage. I don't care if hermit Martians from Timbuktu eat it or don't, or make it from a special goat-cheese-and-chocolate pesto. The contentious editing, and the attacks on talkpages, stop now.--Chris (クリス • フィッチ) (talk) 16:28, 21 July 2010 (UTC)[reply]

Thanks for weighing in. My idea in opening the discussion was not so much to detail what happened leading up to the page protection (other than, again, discussion could and should have taken place on this page), as to what direction (if any) the article could take (e.g. following unprotection). I wish to note that the article does cite a source for its statement that in Somalia, canjeero (source says "injera") may be eaten at lunch as well as breakfast (link). It does identify sorghum, rather than teff, as the grain and specifies that the "laxoox" name is more common in the north (which, I notice, is closer to Yemen where the bread is called "lahoh"). I see no reason not to expand the current text to something like "In Somalia, the similar canjeero or laxoox uses sorghum grain, but is cooked in the same manner as injera." And the nutritionaustralia.org source mentioned earlier goes on to say "similar to the Ethiopian injera". -- Gyrofrog (talk) 17:03, 21 July 2010 (UTC)[reply]

Anyone who has had the pleasure of eating in both Somali and Ethiopian/Eritrean restaurants already knows that the Somali canjeero or laxoox (which is identical to the Yemeni lahoh) is just a variant of the Ethiopian/Eritrean injera. The very word "canjeero" is itself the Somali version of the term "injera", which is why some books ([2]) simply do away with the Somali pronunciation and refer to it directly as "injera". It's a bit strange to hear the user above suggest that they are not at all the same meal simply because they are consumed differently, with different side dishes. I also think the user misunderstands that passage he cites above, which explains only one (i.e. broken into little pieces) of the many ways that canjeero is often eaten after it has been prepared. That is why one can find all sorts of images of Somali canjeero which look uncannily like Ethiopian/Eritrean injera before being consumed. Somali cuisine in general is related to Ethiopian and Eritrean cuisine, with one of the main differences being that Somali and Eritrean cuisine feature more seafood since they are not landlocked areas.

([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)[reply]

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.

If you'll read my earlier response, I did offer a source (here it is again), as did Middayexpress. I also pointed out some issues with the sources you provided (one other observation is that neither the dictionary.com source, with which I've already raised issues, nor nutritionaustralia.org mention Eritrea). Two other items: please remember to sign your comments (using ~~~~), and I don't believe we need the extra session headers. Thanks again, -- Gyrofrog (talk) 01:45, 22 July 2010 (UTC)[reply]

I looked up your source and it does not state that type of injera is fermented for 30-72 hours, it does not state that type of injera in somalia does have the same ingredience as teff flour injera. It does not state that its consumed as teff flour injera, its eaten with tea and soup. Real teff flour injera is only eaten with stews, salads. I gave you two dictonarys sources that states that injera is a uniqe type of bread cooked in a serten way and where its eaten (whether you like it or not). Show me the dictonary sources that claims that Somalian eat teff flour injera and that laxoox is cooked the same way as injera and have the same ingredience and looks the same, untill then laxoox is laxoox and injera is injera. Make another page about laxoox and canjeero and whrite how its cooked, what its ingredience are, how its consmued and how it looks and where its eaten.

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.

On this discussion forum you can read what some somali people are saying about (laxoox or canjeroo)

(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.

Again, please stop fragmenting the page with additional section headers. Your new sources are all mirrors of Wikipedia articles: again, please see WP:CIRCULAR (although one of them does note that the batter is fermented). I don't think anyone is disputing that they are not (exactly) the same thing, but given the similarity and the geographic proximity, there's really no reason not to mention laxoox/canjeero. I think if and when there is a separate canjeero article then it makes sense to have less detail about it here. But I don't see a reason to not mention it, much as crepes and dosa are also mentioned. The discussion forum, as you mention, is not a source but the participants point out how the two are related. -- Gyrofrog (talk) 17:38, 22 July 2010 (UTC)[reply]

Indeed. Wiki mirrors and what random people say on ethnic forums are in no way reliable sources. If the contention is that injera and canjeero (the latter of which is of course the Somali pronunciation of "injera", with the "c", like the ayin in Arabic, indicating that the vowel after it should be pronounced gutturally) are so radically different from each other, it shouldn't be difficult to find a reliable source indicating this. Instead, we already have several references indicating that they are actually just variants of each other (here's another), and one specifically in the context of the similarities between Somali and Ethiopian and Eritrean cuisine. I'll add that Somali canjeero/injera is not always consumed with tea or chopped into little pieces after it has been prepared; that's just one method of consumption. It is also often served with something called oodkac (little pieces of meat heated in ghee) and or beer (not the alcoholic beverage, but liver). But none of this really matters though since spaghetti of course doesn't stop being spaghetti just because it might perhaps served with meatballs rather than, say, garlic and tomato sauce. Side dishes/sauces are just that, not the dish itself. Middayexpress (talk) 22:20, 22 July 2010 (UTC)[reply]

Middayexpress i dont think you can read properly or that you are missin what i am writing. I whrote that the sources from the forum could not be considired as a source! And Gyrofrog i did not only leave you wiki dictonary sources, i also gave you a source that showed what the laxoox ingridience are. That shows that (canjero or laxoox) does not have the same ingridience as injera because it does not have the same texture (looks), not fermented etc. I have also in the passed been giving you a number of sources and not all of them have been wiki dictonary sources, it seems that yoy dont want to realise or respect that its not the same bread. Coca cola and sprite are both carbonated drinks, but they both have different looks, different ingridience, and because of that they would be made in a different way. Just like the comparision with injera and (canjeroo or laxoox). They are similar to each other but they are most certainly not the same thing. I think that it would be reasonable to mention that they are similar and also mention that they are not the exact same thing. You should also change it to that injera is traditionally eaten in Ethopia and Eritrea and that in countrys such as yemen and somalia they have a similar version called (laxoox or Canjeroo), since the laxoox or canjeroo) is only eaten in this places. And you would create a new article about (laxoox or Canjeroo), i think you should create it since its you that can't tell the breads apart.

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.

I'm not sure whether there is still a dispute at this point:

• No one is disputing that injera and canjeero/laxoox use different ingredients; I myself pointed out that the latter uses sorghum.
• You wrote, "I think that it would be reasonable to mention that they are similar and also mention that they are not the exact same thing." Isn't that what I proposed in my last message?
• You wrote, "You should also change it to that injera is traditionally eaten in Ethopia and Eritrea and that in countrys such as yemen and somalia they have a similar version called (laxoox or Canjeroo)" Isn't this basically what the article currently says? Certainly, we can re-word a phrase if necessary. For example, perhaps the lede could say: "It is traditionally eaten in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is also called canjeero or laxoox) and Yemen (where it is known as lahoh)."
• You wrote, "Middayexpress i dont think you can read properly" and "its you that can't tell the breads apart". Please see WP:NPA.

Thank you, -- Gyrofrog (talk) 14:26, 23 July 2010 (UTC)[reply]

I agree on many points, Yes it would be reasonable to re-word and as you mentioned whrite "It is traditionally eaten in Ethiopia and Eritrea. A similar variant is eaten in Somalia, (where it is also called canjeero or laxoox) and Yemen (where it is known as lahoh)." And then make a new page that discripes canjerro because its the same thing as laxoox, not injera. Or write in the laxoox page that somalians calls laxoox for canjeroo as it says on the injera page.

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. [reply]

Why are we even continuing these circular rants by sockpuppets of the same blocked user?--Chris (クリス • フィッチ) (talk) 02:26, 24 July 2010 (UTC)[reply]

Please stop reverting edits Kintetsbuffalo, we have reached an agreement with the admin about injera, and that it should not be confused with laxoox( canjeroo). Injera is made out off teff, period. It grows in Ethopia and in some places in Eritrea, please read about teff-flour and you will soon realise this, this is facts.

CC* —Preceding unsigned comment added by 95.209.71.144 (talk) 15:44, 12 August 2010 (UTC)[reply]

Actually, I am not sure that we have reached consensus. You agreed with my suggestion, but there were two other editors involved. Ideally they would have weighed in, as well. -- Gyrofrog (talk) 18:22, 12 August 2010 (UTC)[reply]

Gyrofrog, you wrote that it would be reasonable to re-word some things in the article, i agreed with you. You cant always please everyone, therefor you should go by the fact that Injera and canjeroo is not the same (the picture on the page clearly shows a picture of injera and canjeroo). It says in the article that injera is called canjeroo in somalia, and since we all know that they are not the same ,clearly somalians eat canjeroo( laxoox ). This is not eaten in Eritrea/Ethiopia.

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

CC* —Preceding unsigned comment added by 95.209.204.105 (talk) 20:09, 12 August 2010 (UTC)[reply]

Again, I do not believe we have reached consensus. I don't think pointing to additional sources at this point is going to result in any progress or changed minds. Of course I agree with the wording, I'm the one who suggested it, but I didn't really have a problem with the original wording in the first place. I have made (I believe) an enormous assumption of good faith by allowing you to continue making your point here (not to mention make the same recurring arguments), as opposed to blocking you outright for your earlier block evasion, sock accounts etc. I would strongly advise you to wait for consensus to make that change. -- Gyrofrog (talk) 20:59, 12 August 2010 (UTC)[reply]

Why are you closing your eyes at the information im giving to you, as a administrator you should go by the correct informtion, since me and kintetsbuffalo have not agreed on anything you as an adminstartor have the power to make the decision. The people who close there eyes at the sources im giving to them have not come up with a reason ( How can you reach CONSENSUS when people are not visiting the discussion page, the only thing they have done has been reverting edits). Clearly information with sources are not accepted here. Is correct information useless?? with proper sources!?. If wikipedia is managed this way it is a threat for the credence of the site. I will create my own page, By doing this i also hopes the misunderstanding stops.

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)[reply]

I fail to see how that link supports your claim that injera is not consumed in Somalia as a national dish. It just indicates that it is a staple dish in Ethiopia/Eritera, which I think everyone here is already aware of. The fact remains that several sources have already been produced that clearly indicate that injera is also consumed in Somalia as a main dish. Let me quote a key passage from one of them for you:

"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."

You have not produced one source that disputes (or indeed even addresses) this, and that is the point. I also sense that this discussion is getting needlessly heated, when let's remember, this is just a meal we are discussing here. Looking at the conversation above, consensus also appears to have already formed, and it is that Gyrofrog's proposed wording is correct and certainly supported by the cited sources. Middayexpress (talk) 22:00, 12 August 2010 (UTC)[reply]

Middayexpress i cant see why you are mixing up injera with Laxoox (canjeroo) still? In the sources you just gave, it says that its made with sorghum wich is the flour for caanjero (laxoox) is made of ( gyrofrog also pointed this out earlier). So we can conclude that your article is discribing Laxoox (canjeroo). Judging from your source it proves that its not made in the same way as injera, not the same ingridience etc, we all know that injera is made out off teff (read the atricle). Sure "the breads" are common in countrys of the horn but they come in different version and that should be brought up!. Look at the video, (injera is the staple bread of Eritrea/Ethiopia) thats what ive been sayin the whole time. And the staple bread of Yemen,Somalia is Laxoox (canjeroo),Theres a difference as the pictures in this article shows also.

In the start of the article it says that injera is translited: canjeroo in somali, how can it be translated to canjeroo (when these two are not same?).

Sure this discussion is about a food dish but its a principle to convey the right information to people. And if you say that consensus have been reached then i suggest it should be re-worded and changed by gyrofrog.

CC* MessCC —Preceding undated comment added 00:32, 13 August 2010 (UTC).[reply]

Y 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)[reply]

P.S. CC, please stick to one account, preferably User:Ser3e1. Thank you. -- Gyrofrog (talk) 15:23, 13 August 2010 (UTC)[reply]

Good changes. I've added material on the lahoh article to the effect that it is also known as laxoox in Somalia. Middayexpress (talk) 21:00, 13 August 2010 (UTC)[reply]

"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)[reply]

There's loads of RSS affirming that injera is Ethiopia's "national dish", and anyone who knows of Ethiopia can tell you, yes, a type of bread really is the national dish, bizarre as it may seem... and the texture of Ethiopian injera is indeed unique as it is properly made with teff which is native to Ethiopia and gives it a unique texture... even its counterparts in neighboring countries are not of the same unique texture as injera. Til Eulenspiegel /talk/ 04:16, 14 January 2014 (UTC)[reply]

"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)[reply]

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)[reply]

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)[reply]

The edit summary seemed, to me, to refer to Eritrea. I understand what you're saying, but don't see how it contradicts the fact that injera is eaten in present-day Eritrea. I don't see the point of removing the mention of Eritrea from this article, particularly since it's backed up with a cited source. -- Gyrofrog (talk) 18:42, 19 June 2015 (UTC)[reply]