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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Tibs with Injera (Ethiopia): Acts as both plate and utensil for sautéed meat dishes
Shiro Wat Wrap (Eritrea): Serves as edible wrapper for chickpea stew
Gomen Be Siga (Ethiopian Highlands): Provides sour contrast to collard greens and beef
Primary Reaction
Lactic acid fermentation
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Over-fermentation
Cause: Excessive microbial activity
Fix: Adjust temperature, pH, or water content
Under-fermentation
Cause: Insufficient microbial activity
Fix: Adjust temperature, pH, or water content