Injera

About

Injera is a traditional Ethiopian sourdough flatbread, central to the cuisine of both Ethiopia and Eritrea. It is characterized by its spongy texture and slightly sour taste, resulting from a fermentation process involving teff flour. Teff, the smallest grain in the world, is rich in nutrients, including protein, calcium, iron, and fiber, making injera a nutritious staple. The fermentation process typically takes several days, involving a starter called ersho, which is used to initiate the breakdown of complex carbohydrates in teff. Injera serves as both a food and a utensil in Ethiopian dining, where it is used to scoop up various stews, known as wots, and salads. The communal dining experience often involves a large injera platter placed at the center of the table, with diners tearing off pieces to pick up food. This custom highlights the social and cultural significance of injera, particularly in practices like gursha, where feeding someone with injera signifies respect and affection. Injera is versatile and can be made with other grains, but teff remains the preferred choice due to its unique flavor and nutritional benefits.