Every meal at Sinq starts with teff. It is the grain behind our injera, our kategna and much of what makes our food taste the way it does. Yet most people in Melbourne have never heard of it.
A tiny grain with a long history
Teff is a small grass grain that has been grown in the highlands of Ethiopia and Eritrea for thousands of years. The grains are tiny, among the smallest of any grain in the world, so teff is almost always eaten whole. It comes in lighter ivory varieties and darker brown ones, and it is naturally gluten-free.
From flour to injera
Injera is made from just two ingredients: teff flour and water. The two are mixed into a batter and left to ferment naturally for several days, the same way a sourdough starter works. The fermentation gives injera its gentle tang.
The batter is then poured onto a large, hot griddle and covered. As it cooks, hundreds of little holes open across the surface. Those holes are what make injera so good at soaking up stews and sauces.
How to eat it
Injera is your plate and your cutlery at the same time. Stews and dishes are served on top of it, and extra injera comes on the side. Tear off a piece, use it to pinch up some food, and eat. By the end of the meal, the injera underneath has soaked up every bit of flavour, and many people say that is the best part. If you would rather use a fork, just ask.
Teff at Sinq
We make our injera in house from 100% teff flour and water, and we never blend it with wheat. It is the reason our whole kitchen can be gluten-free. We also toast it until crisp, brush it with spiced ghee and berbere, and serve it as kategna, one of our favourite ways to enjoy teff.
Come and try it with our vegan platter or our tibs, and taste what a simple grain and a slow ferment can do.