Addis Ababa: Ethiopian Injera Baking and Tasting Workshop｜Ethiopia

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Begin your experience by meeting teff, the tiny grain behind injera. Touch, smell, and compare three small samples of white, brown, and mixed teff. Learn how teff becomes the batter used for injera.

Next, experience the traditional process of preparing grain. Clean, grind, and turn teff into flour and batter. Compare the traditional process with a modern mill. Each traveler gets a small quantity of teff to prepare traditionally.

Now, learn how to build your batter. Watch a demonstration of the preparation and learn about the water, teff flour, fermentation, and consistency. Discover why injera has its characteristic sour flavor, then work with your own small personal bowl of batter.

Next, learn about the secret of fermentation. Smell and observe three small batter samples at different stages. Discover how fermentation affects aroma, sourness, texture, bubbles, and appearance.

Now comes the main event. Introduce the mitad, the traditional griddle used for baking injera. Watch a demonstration of the technique, then try it for yourself. The goal isn't perfection, but to make your first Ethiopian injera.

Make this playful with two attempts. First, try to make a normal round injera. Then, try making a creative injera, such as a heart, sun, flower, star, or Ethiopian-inspired pattern.

Next, examine your own injera. Learn how to judge it with a simple Injera Score Card. Rate your own injera, making the activity feel like a workshop rather than a cooking demonstration.

Now comes the tasting. Instead of just serving a big plate of food, create a mini Ethiopian tasting journey. Tear your own injera and experiment with different combinations of shiro, misir, gomen, tibs, and ayib.

Finally, learn how to eat injera properly. Demonstrate how to tear a small piece, pick up the food, fold it, and eat it without utensils. Then, introduce the famous Ethiopian hospitality tradition, Gursha.