What You Need to Know
The mixture is left to ferment for 24-48 hours, allowing the lactic acid bacteria to break down the starches and produce lactic acid. The resulting batter is then poured onto a hot griddle or injera pan and cooked for 1-2 minutes on each side, until the edges start to curl and the surface is dry.
Steps
- 1.
Doro Wat Injera (Ethiopia): Acts as both serving platter and utensil for spicy chicken stew
- 2.
Shiro Fitfit (Eritrea): Fermented injera torn into pieces absorbs chickpea stew flavors
- 3.
Tihlo (Tigray region): Day-old injera provides sour base for barley dumpling dish
The Science
Primary Reaction
Lactic acid fermentation