What You Need to Know
Injera undergoes a natural fermentation process involving wild yeast and lactic acid bacteria, resulting in a sour taste and spongy texture. The fermentation process can take 24-48 hours, and the bread is typically baked in a hot oven for 2-3 minutes on each side.
Steps
- 1.
Tsebhi Sga (Eritrea): Acts as both serving vessel and edible utensil for spicy stews
- 2.
Firfir (Ethiopia): Torn injera absorbs spiced butter sauce in breakfast dish
- 3.
Injera Fitfit (Diaspora adaptation): Fermented texture holds yogurt and berbere spice mix
The Science
Primary Reaction
LACTIC ACID FERMENTATION