Feeding someone a bite as a sign of respect

Injera Quiz: Teff Fermentation and Ethiopian Shared Platters

This injera quiz tears off a piece of the bread that is also the plate in Ethiopia and Eritrea. Play 10 interactive questions on teff, the tiny highland grain, fermenting the batter for days, a starter called ersho, cooking on a clay mitad on one side only, the bubbly eyes on top, scooping wats with your right hand and the custom of gursha.

Start Injera Quiz

🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

Country
Which countries is injera from?
Grain
Which grain is traditionally used for injera?
Gluten
What is special about teff for many diners?
Ferment
How long is injera batter fermented?
Starter
What is the fermentation starter called?
Griddle
What is injera cooked on?
Side
How is injera cooked?
Eyes
What are the holes on top called?
Plate
How is injera used during a meal?
Gursha
What is gursha?

Explanations: answer key for all 10 questions

Q1: Which countries is injera from?
Answer: Ethiopia and Eritrea
It is eaten at most meals.
Q2: Which grain is traditionally used for injera?
Answer: Teff
It is tiny and native to the highlands.
Q3: What is special about teff for many diners?
Answer: It is naturally gluten free
Some injera mixes in other flours.
Q4: How long is injera batter fermented?
Answer: Several days
It develops a sour taste.
Q5: What is the fermentation starter called?
Answer: Ersho
Liquid from the last batch is used.
Q6: What is injera cooked on?
Answer: A large clay griddle called a mitad
Electric versions exist too.
Q7: How is injera cooked?
Answer: On one side only
The top steams.
Q8: What are the holes on top called?
Answer: Eyes
Bubbles burst as it cooks.
Q9: How is injera used during a meal?
Answer: As both plate and utensil
Stews are spooned on top.
Q10: What is gursha?
Answer: Feeding someone a bite as a sign of respect
It shows friendship.

The Bread That Is Also the Plate

Injera is the spongy, sour flatbread of Ethiopia and Eritrea, traditionally made from teff, a tiny grain native to the highlands that is naturally gluten free. The batter ferments for several days with a starter called ersho, developing its tangy taste.

Batter is poured onto a large clay griddle called a mitad and cooked on one side only, while steam rises through it. Bubbles burst on the surface, leaving holes Ethiopians call eyes, which soak up sauces.

At a meal, injera lines a large tray, with stews called wats spooned on top. Diners tear off pieces with the right hand to scoop up food, so injera is both plate and utensil. Feeding someone a bite, called gursha, is a sign of friendship and respect.

What This Quiz Teaches

Food fans will enjoy these questions.

What injera is made from
How it ferments
How it is cooked
How it is eaten
What gursha means

Did You Know?

Berbere spice reddens many wats.
Fasting days bring vegan dishes.
Coffee ceremonies follow meals.
The bottom injera soaks up flavors.
Rolled injera is served on the side.