Make injera at home!
Recipe Information
Injera
Cultural Context
Injera is a staple of Ethiopian cuisine, traditionally made from teff flour, a gluten-free grain. It serves as both a plate and a utensil, with various stews served on top, allowing diners to tear off pieces to scoop up the food. This communal style of eating fosters togetherness and is central to Ethiopian culture. Today, injera is enjoyed globally, often paired with diverse dishes beyond its traditional roots.
Mix the injera starter with warm water in a bowl.
Add about 1 cup of injera flour to the mixture.
Stir until the mixture reaches a milkshake consistency.
Pour the batter into an airtight jar for fermentation.
Let the batter sit for 4 to 7 days to ferment.
Equipment Needed
Dietary
Allergens
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