Monday, August 14, 2006

Is Injera Supposed To Turn Black?

For everyone who is more of an expert on injera than me, I was wondering if injera is supposed to turn black after a few days? More specifically, should it turn black with a dark green mold-like growth on the bottom and have a really horrible smell that is so bad you're afraid to taste it after a few days? More importantly, do you think it was a good idea to serve above mentioned injera to dinner guests on Saturday night?


richlisad said...

We have only bought injera at an Ethiopian market in Portland, OR, and after a couple warm summer days on our counter in the bag it started getting little white spots of some sort of mold on it.

I think it is a eat it fresh each day kind of thing, and have heard of a breakfast item made with day old injera with lots of spice and onion, all cooked together.

Black though? Not good I think.


Erin said...

I just wanted to tell you that your post gave me a much needed laugh tonight! So sorry about the black stinky injera!!! :)


Brianna Heldt said...

Hee hee! Too funny! I once served old wine to company and not being a wine drinker I had no idea. Kevin told me AFTER they left that it tasted like vinegar--why he didn't just tell me at the time, I do not know!!