Perhaps the most intriguing of all the world's staples, injera is a bread like no other. Moist, chewy, and almost elastic, it has a unique look and feel. A very correct British gentleman visiting Ethiopia in the mid-1800s tried to explain the experience of eating injera: "fancy yourself chewing a piece of sour sponge," he said, "and you will have a good idea of what is considered the best bread in Abyssinia." But these days people are not so closed-minded. Indeed, the search for new tastes and new culinary sensations is becoming a force that is opening up the food industries of affluent nations. Injera is now winning converts all over the world. It is served in fine restaurants in Europe, North America, and Israel and is receiving an enthusiastic welcome.

The National Academies of Sciences, Engineering, and Medicine
500 Fifth St. N.W. | Washington, D.C. 20001

Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement