A set of utensils for a new preparation ceremony of injera. one that combines tradition and innovation, and thereby makes the teff accessible to the modern kitchen. Tutor: prof. Ido Bruno
About the Sourdough object, where the Teff is mixed with water and the dough is left for a few days to rise. The lid has holes for the essential ventilation. The second position is where the holes are covered and a full closure occurs.
About the Secondary steering and pouring object. In this object the sourdough is being diluted by the addition of water and steering. The mixture is being poured, in rotary motion, onto the Injera palate. The object is influenced in it's shape by the traditional one, which is made of pumpkin (luffa), and by the traditional coffee pitcher, which has a curved bottom that forces it to be placed on a ring (just like ancient tools were being placed near the fire). The ring also functions as a spoon holder, which helps keeping the kitchen clean while cooking.
About the Injera plate. This tool combines the tradition of lighting fire and the practicalness of the modern kitchen. When not in use, the plate hangs on the wall as an adornment and in the same time saves storage room.
The back plate of the plate is designed and inspired by the local Ethiopian craft- straw braid.
The inspiration for the shape of the lid comes from the local traditional kitchenware. The stick has many functions in the African kitchen such as moving charcoals and steering the food in preparation. The addition of it allows a simple geometric lock to the plate and lit, while hanging on the wall.