Injera bread

Injera Bread is a type of flat and spongy bread traditional to Ethiopian and Eritrean cuisine. It is made primarily from teff flour, a highly nutritious ancient grain, although it can also be prepared with mixtures of barley, wheat, or rice flours. Its texture is slightly porous, and its flavor has a subtle sour note due to a natural fermentation process that lasts between one and three days.

The origin of injera dates back thousands of years in Ethiopia, where it is a staple in the daily diet and functions both as a main dish and as a utensil for scooping up sauces, stews, and vegetables. Its presence is fundamental in the African cuisine of the Horn of Africa and it is considered a symbol of the region's culinary culture.

Regarding its properties, injera is an excellent source of complex carbohydrates and dietary fiber, thanks to the teff, which also provides protein, iron, calcium, and other micronutrients. Its fermentation helps improve digestion and nutrient absorption.

In various Spanish-speaking countries and in Latin America, although it is primarily known as injera, it is sometimes simply called Ethiopian bread or fermented Ethiopian bread. However, there are no very widespread synonyms, as it is a very specific food from African cuisine.

In cooking, injera bread is ideal for accompanying dishes with richly spiced sauces, lentils, meat, or vegetables, and it adds an authentic and international touch to recipes.