10. Inerja - Ethiopia
Injera, a staple of Ethiopian cuisine, is a sourdough-risen flatbread with a unique, slightly spongy texture, traditionally made from teff flour, a grain native to Ethiopia. The origins of injera date back thousands of years, and it is deeply rooted in Ethiopian culinary traditions. Teff, being a hardy crop that can thrive in high altitudes and varying climatic conditions, has been a staple in Ethiopia since ancient times. The process of making injera involves fermenting teff flour mixed with water, creating a batter that is then cooked into large, pancake-like rounds. This fermentation process gives injera its distinctive sour taste. In Ethiopian dining, injera is not just a food item but also a utensil. It is used to scoop up various stews and salads, making it a central element in traditional Ethiopian meals. Its long-standing presence and importance in Ethiopian cuisine reflect the country's rich history and agricultural practices.