Injera

About

Injera is a traditional sourdough flatbread central to Ethiopian and Eritrean cuisine. It is made from teff flour, which is high in protein and fiber, and is gluten-free. The flatbread has a distinctive sour taste and a spongy texture, similar to a pancake but thicker than a crepe. Injera is a staple food in these cultures, serving as both a plate and utensil during meals. It is typically served with various stews, salads, and vegetables, which are placed on top of the injera for guests to scoop up with their hands. Injera is prepared through a fermentation process that can take several days. The batter is mixed with water and left to ferment, developing a sour smell and flavor. Traditionally, injera is cooked on a circular griddle called a mitad. The porous texture of injera makes it ideal for absorbing sauces and juices from the dishes it accompanies. Injera plays a significant role in cultural practices, such as gursha, where it is used to show hospitality by feeding others. Its versatility has also led to its use in fusion cuisine, combining traditional Ethiopian flavors with international dishes.