Injera
Japanese: インジェラ
The staple food of Ethiopia, a crepe-like bread made by fermenting teff flour batter. It has a spongy texture and distinctive sourness.
Injera is made by mixing teff flour (a grass grain) with water and fermenting at room temperature for two to three days, then cooking on a griddle. CO2 from fermentation creates spongy bubbles and a distinctive chewy texture. The sour batter pairs perfectly with spicy stews (wat). Various dishes are served atop a large injera, torn by hand and wrapped around food. Injera serves as plate, staple food, and fermented product all at once. Teff draws worldwide attention as a nutritious, gluten-free grain. Injera is a crystallization of terroir, born from local grain and microbes. The way it is eaten is itself culture—eating by hand transforms a meal into a shared experience.