ethiopiaView







Injera

The staple carbohydrate of Ethiopia is a fermented pancake called Injera, served with a meat or vegetarian topping. In principle, Injera is made from Teff flour, but where teff is not grown, or is expensive, other grains are mixed with, or used instead of teff. The method is rather like sourdough in European breadmaking. Flour is mixed with water, and the batter is left to ferment for three or four days before being cooked. The resulting pancake is rather spongy which aids is picking up sauces and juices. The meat or vegetable ingredients are put on top of the pancake, and parts of the pancake are broken off with the right hand and used to pick up a bite of the ingredient. The same basic process of mixing a base ingredient with water and allowing a natural fermentation is followed in making the drinks Tej and Tella.