What You Need to Know
The fermentation process involves the breakdown of starches into simple sugars, which are then consumed by microorganisms, producing lactic acid and carbon dioxide, contributing to the injera's unique texture and flavor. The injera's acidity and low pH help to preserve the food it is served with, such as stews and salads, by creating an environment that is unfavorable to the growth of bacteria and other microorganisms.
Steps
- 1.
Tibs with Injera (Ethiopia): Serves as edible plate and utensil for spicy meat dishes
- 2.
Firfir (Eritrea): Torn injera pieces absorb spiced butter sauce
- 3.
Injera Qurs (Somali diaspora): Thicker version used as breakfast bread with honey
The Science
Primary Reaction
Lactic acid fermentation