Injera

Injera is a fermented, teff flour bread, that has huge cultural importance in Ethiopia and Eritrea, where it is consumed daily. Teff is a grain that has high value in Ethiopian and Eritrean culture. Injera can be made with other flours including sorghum and millet, which do not have the same value culturally.

Households ferment a fresh batch of injera every couple of days, and it can be eaten at any meal of the day. Traditionally, the ingredients of injera are teff flour and water. Some of the fermented liquid (ersho) that the dough produces is used to create the next batch. Injera is baked on a special circular pan called a mitad. Injera is both the vessel for holding stews and salads, and also the utensil for eating the food as it eaten with hands. Injera has a tangy flavour, spongy texture that holds stews and sauces well.