Injera stove, also called mitad (

Amharic Amharic ( or ; (Amharic: ), ', ) is an Ethiopian Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amharas, and also serves as a lingua franca for all oth ...

: ምጣድ), is an

oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...

used to bake

injera Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining proc ...

, the traditional

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...

Ethiopian Ethiopians are the native inhabitants of Ethiopia, as well as the global diaspora of Ethiopia. Ethiopians constitute several component ethnic groups, many of which are closely related to ethnic groups in neighboring Eritrea and other parts of ...

and

Eritrean cuisine Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African co ...

. Stoves can be designed by different sources of energies, such as solar

thermal A thermal column (or thermal) is a rising mass of buoyant air, a convective current in the atmosphere, that transfers heat energy vertically. Thermals are created by the uneven heating of Earth's surface from solar radiation, and are an example ...

stoves and

biogas Biogas is a mixture of gases, primarily consisting of methane, carbon dioxide and hydrogen sulphide, produced from raw materials such as agricultural waste, manure, municipal waste, plant material, sewage, green waste and food waste. It is a ...

operating stoves. Most notably, there are three types of injera stoves: the traditional open wood-burning stove, improved efficiency wood-burning stove and high efficiency electric stove. First step on making the injera, cleaning the stove

First step on making the injera, cleaning the stove

In Ethiopia and Eritrea, traditional injera stoves use

biomass energy Biomass is plant-based material used as a fuel for heat or electricity production. It can be in the form of wood, wood residues, energy crops, agricultural residues, and waste from industry, farms, and households. Some people use the terms bio ...

such as open fire three stove, Mirt stove (includes improved one with high chimney, stand types)

Burayu Burayu ( om, Burraayyuu; am, ቡራዩ) is a town and woreda in Oromia Region, Ethiopia, located in the Oromia Special Zone Surrounding Finfinne in the Oromia Region, directly adjacent to the Oromo and national capital Addis Ababa (known as ''F ...

and Awuramba stoves. The average temperature requirement used to bake injera is 180°C to 22°C depending on energy size of stoves.

Types

There are different types of stoves used to bake injera: the traditional open wood-burning stove, improved efficiency wood-burning stove and high efficiency electric stove. Aside from these, there are different types of injera stoves designed in Ethiopia using biomass energy such as open fire three-stone stove, Mirt stove (includes improved one with high chimney, stand types),

injera stove,

Sodo Sodo ( am, ሶዶ) or Wolaita Sodo ( am, ወላይታ ሶዶ) or ( Wolaytatto: ''Wolayta Sodo Ambbaa'') is a city in south-central Ethiopia. The administrative center of the Wolaita Zone. It has a latitude and longitude of with an elevation bet ...

, and Awuramba. The average specific fuel consumption of three stones open fire is 929 g/kg of injera, Mirt stove is 535g/kg of injera, Gonziye is 617 g/kg of injera, Awuramba is 573 g/kg of injera while Sodo is 900 g/kg of injera.

Solar thermal stove

Solar operating injera uses thermal energy and biogas sources used to gain the average required surface temperature of injera baking pan or ''mitad''. The average surface temperature of concentric type solar thermal injera stove found to be 148°C, parabolic type solar injera baking stove is 200°C, the electric stove is 225 °C using 3.75 KW electricity. WASS electrical stove has 220°C surface temperature that consumes 1.4 KW electricity and biogas 210°C.

Process in use

Injera baking pan or mitad is tested by utilizing 8.5m³ biogas digester size. The baking stove should depends on specific fuel consumption than that of the traditional "three stone", "Mirt", and "Gonzie". The stove has a baking capacity of 57% and on average of 20–25 pieces of injera (500mm). Subsequently, this work affects alternative baking of injera from sustainable energy sources such as biogas and contributes to implementation of national biogas program.

Temperature

The average temperature requiring to bake injera is 180°C to 220°C. In most households in Ethiopia, high demand of energy often met with the use of biofuels such as fuel wood, agricultural residue, and dung cakes, whereas electricity is used by some urban households.

References

{{reflist Ovens Cooking appliances