WHERE TO EAT The best Injera in the world (according to food experts)

"Although she started it as an English café, it soon became clear that customers wanted the classic Eritrean and Ethiopian food she cooks so well. She expertly makes the huge, bubbly injera that come with every meal in Ethiopia and Eritrea."

"Ethiopian expats have been known to compare Chercher’s food to their grandma’s home cooking. It prepares terrific injera (spongy bread) for dipping into hot spiced wats."

"It's served on a piece of injera, which, honestly, looks kind of like a dish towel. It's grayish, it's flat, and it has the texture of a kitchen sponge. Don't be put off. Made with a fermented flour called teff, it's slightly sour and pairs perfectly with their standard spices."

"Hetman’s injera is not just any injera. Hetman makes her batter completely from the dark-colored stuff, which is packed with protein and gluten-free — and you can see the difference in the light, airy, somewhat sour results. It is fabulous."

Great as a complementary “bread” for many dishes. The slightly sour flavour of the sourdough batter, of which it consists of, and the spongey texture of it, makes it great when paired with really any Eritrean/Ethiopian dish. It is very delightful when paired with dishes like doro wot, key wot and alicha. The staff is incredible at the restaurant Messob and they serve food equally incredible. Best Eritrean/Ethiopian food available if you’re ever in that part of Sweden (around Uppsala).