Injera with Tibs

Injera's fermented sourness is the structural challenge: it acts like an acid wash that strips fruit-forward wines flat. The tibs (sauteed spiced meat, typically beef or lamb with berbere, onion, and chilli) adds warmth and fat without overwhelming heat. You want wines with their own acidity high enough to meet the fermentation, body to carry the spice, and enough savoury depth to engage the umami of the injera itself.