Ingera

Ingera is made from a cereal grain that is unique known as Tef. Though tef is unique to Ethiopia it is diverse in colour and habitat. Tef is a member of the grass genus Eragrostis or lovegrass. Tef will grow in many areas, even if it is not an easy crop to farm. One problem in particular is that the weight of the grain bends the stem to the ground.

Ingera, is the staple food of the Ethiopian. Tef is nutritional miracle food. It contains two to three times the iron of wheat or barley. The calcium, potassium and other essential minerals are also many times what would be found in an equal amount of other grains. Tef has 14% protein, 3% fat and 81% complex carbohydrate.
Tef is the only grain to have symbiotic yeast. Like grapes, the yeast is on the grain so no yeast is added in the preparation of ingera.

Tef is milled to flour and made into batter. The batter is allowed to sit so the yeast can become active. When the batter is ready it is poured on a large flat oven and allowed to cook. This process is much harder than it sounds and it is recommended buying from an Ethiopian Market or Restaurant.