If you live in a big city, perhaps you've visited an Ethiopian restaurant. And if you have, you'll have tried injera, the spongy, slightly sour bread on which your food was served. I once bought injera to go - in a convenience store, of all places - in suburban Atlanta.
Essentially a big round pancake, injera is served on a traditional masab, a woven basket table, with stews, greens, meats, main and side dishes placed on top. More injera is served on the side. You tear off a bit and use it to pick up each bite of food.
It's brilliant for a poor land - a filling staple food served with each bite.
Injera is made from the smallest grain in the world, called teff. About 150 grains are the size of a kernel of wheat. You can buy injera ready made, but now that we've found where you can buy teff, the Cook Without a Clue's assignment is: make your own injera. Here's a recipe. We'll report back on how we do.
See photos from Ethiopia in the Ethiopia Gallery on EarthPhotos.com.
(Photo from EthiopianSpices.com.)
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