Injera
Injera
Injera (pronunciation: /ɪnˈdʒɛrə/) is a sourdough-risen flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. It is central to the dining process in those cultures as bread and as an eating utensil.
Etymology
The word "Injera" comes from the Amharic language of Ethiopia, where it is a staple food item. The exact etymology is unclear, but it is believed to have been derived from the Semitic root "ngr", which means "to knead".
Preparation
Injera is made from Teff flour, which is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to be baked into large, flat pancakes. This is done either on a specialized electric stove or a clay plate placed over a fire.
Related Terms
- Teff: A species of lovegrass native to Ethiopia and Eritrea, it is the smallest grain in the world and is rich in calcium, iron, and protein. It is the primary ingredient in injera.
- Ethiopian cuisine: The cooking traditions, practices, foods and dishes associated with Ethiopia, a country in the Horn of Africa. Injera is a staple of Ethiopian cuisine.
- Eritrean cuisine: The cooking traditions, practices, foods and dishes associated with Eritrea, a country in the Horn of Africa. Injera is a staple of Eritrean cuisine.
- Sourdough: A mixture or dough containing a lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking injera.
External links
- Medical encyclopedia article on Injera
- Wikipedia's article - Injera
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