Is it ok to eat raw injera batter?
Quick Answer
No
Eating raw injera batter is not recommended due to potential health risks such as foodborne illnesses from raw flour and uncooked teff, the main ingredient in injera.
Why It Can Be Risky
Eating raw injera batter can pose several health risks:
- Potential presence of harmful bacteria in raw flour
- Risk of foodborne illnesses
- Possible allergic reactions to raw ingredients
Safe Method?
The safe method to consume injera is to cook it thoroughly. This involves letting the batter ferment for 1-3 days, then cooking it on a hot griddle or skillet until bubbles form on the surface and the edges start to lift.
Safe Alternatives
If you crave the taste of injera but want to avoid the risks of eating it raw, consider eating cooked injera or other Ethiopian dishes that use cooked teff grain.
Storage Tips
Store injera batter in a cool, dry place while it ferments’, ‘After cooking, store injera in a sealed container in the refrigerator
Preparation Tips
Ensure all utensils and surfaces are clean before preparing injera batter’, ‘Allow the batter to ferment fully before cooking