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The Ingera is made from a cereal grain that is unique to Ethiopia known as
T’ef Though t’ef is unique to Ethiopia it is diverse in color and habitat.
T’ef is a member of the grass genus Eragrostis or lovegrass. Though T’ef
will grow in many areas 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.
Fortunately for the Ethiopian Jews (and all Ethiopians) who depend on T’ef
Ingera as a staple of their diet. T’ef is a 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. T’ef has 14% protein, 3% fat and
81% complex carbohydrate
T’ef 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.
T’ef 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 I would recommend buying ingrera from an Ethiopian Market or
Restaurant in your area. (make sure to demand T’ef Ingera, many Ethiopian
restaurants will give substitute Western grains for customers who do not
know better-The moreT’ef in your the restaurant’s ingera the darker the
gray color).
If you are interested to attempt making ingera you can order T’ef from
Madkal Forages Inc by calling (208) 454-3330 (they grow it in Idaho).
Yields
1 Servings
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