Ethiopia
Photo: Artem.G, CC BY-SA 4.0, croppedInjera
እንጀራ
/ɨnd͡ʒəra/in-JEH-rah
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- Taste
- Sour
- Made with
- Wheat & flour
History
Injera is a large, spongy, sour flatbread made from teff, a tiny grain domesticated in the Ethiopian highlands thousands of years ago. The batter ferments for several days, then is poured in a spiral onto a large clay griddle called a mitad and covered, so the top fills with holes. It is the plate, the spoon and the bread at once: stews are served on top of it and eaten by tearing off pieces with the right hand. Sharing from one platter, and feeding a guest by hand, a custom called gursha, is part of the meal. It is eaten in Eritrea in the same way.
Sources
