Description
Traditional Ethiopian flatbread made from teff flour, water, and yeast, fermented for several hours to produce a spongy, slightly sour, and slightly sweet bread.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
Wine Analogy
Similar to natural fermentation characteristics of Lambrusco wine
Coffee Analogy
Echoes the earthy fermentation notes of wet-processed Ethiopian Yirgacheffe coffee