An injera stove, also known as a mitad or mogogo, is a traditional Ethiopian and Eritrean cooking appliance used to make injera, a spongy and sour flatbread that is a staple in these countries. Injera is a critical component of many meals, serving as both a utensil and a base for various dishes.
The injera stove is typically made of clay or metal and consists of a large, round, and flat cooking surface with a slightly raised edge. Here's how it works:
Preparation: Before using the injera stove, the cooking surface is cleaned and preheated. It is essential to ensure that the surface is well-seasoned or greased to prevent the injera from sticking during cooking.
Heating: Traditionally, the injera stove is heated using charcoal or wood as a fuel source. The stove is placed over the heat source, and the cooking surface starts to get hot.
Batter Preparation: Injera is made from teff flour mixed with water and allowed to ferment for some time. The fermented batter should have a slightly bubbly and sour smell.
Cooking: Once the stove is hot enough, a ladleful of the fermented injera batter is poured onto the center of the cooking surface. The batter is then quickly spread out in a circular motion to form a large, thin, and circular injera. The slightly raised edge of the stove helps to contain the batter and prevent it from spilling over.
Steaming: Unlike traditional stovetop cooking, the injera is not flipped over during cooking. Instead, the injera is cooked only on one side, and the moisture from the batter creates steam within the closed environment of the stove. This steaming process allows the injera to cook evenly and gives it the characteristic spongy texture.
Removal: Once the injera is cooked through, it is carefully lifted off the stove using a spatula or similar utensil.
Injera stoves are designed specifically for making injera and are an essential part of Ethiopian and Eritrean culinary culture. They are still widely used in homes and restaurants in these regions, although modern stoves and electric griddles are also becoming more common for convenience.
Injera is typically served alongside various stews and dishes, and it is torn into pieces and used as a utensil to scoop up the food. The injera's unique texture and tangy flavor make it a beloved and essential part of the traditional cuisine.