Injera is the most characteristic food of Ethiopian gastronomy. Made with teff, a gluten-free cereal, it looks like a crepe and is the basis for tasting the traditional cuisine of the African country.
With a spongy texture and a whitish color that sometimes turns grayish, Ethiopians consider injera a delicacy. Óscar López-Fonseca invites us to tour the kitchens of the world with culinary experiences that, surely, the father of the theory of evolution would have ventured to try on that trip. The injera is not a dish in itself, but rather it is used as the basis on which many traditional recipes are presented. Many of them are seasoned with a mixture of spices called berbere, which means “Ethiopian curry” in the local language of the region, which is also known as ‘Ethiopia’ or ‘Nigeria’ It is served on a large tray, sometimes inside a wicker basket with a lid, so that diners can share it.