What You Need to Know
Injera fermentation involves a natural process of lactic acid fermentation, which lowers the pH and creates the characteristic sour taste. The fermentation process breaks down some of the phytic acid in teff flour, making the nutrients more bioavailable. This process also contributes to the formation of new compounds with potential health benefits, such as antioxidants and prebiotics.
Steps
- 1.
Tibs with Injera (Ethiopia): Fermentation creates the sour base that balances spicy meat dishes
- 2.
Firfir (Eritrea): Fermented injera is torn and sautéed to create a textured breakfast dish
- 3.
Injera Qurs (Somali): Dried injera pieces used in soups benefit from fermentation's preserved nutrients
The Science
Primary Reaction
Lactic acid fermentation