Africa›East Africa & the Horn›Ethiopia
Injera, a Bread, a Plate and a Clock
Ethiopia's sour teff flatbread is cutlery, crockery and starch at once — and a three-day fermentation that most of the world has no equivalent for.
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Food of Ethiopia
Injera torn to scoop berbere-red wats, teff and its sourdough tang, ugali with sukuma wiki, nyama choma over coals, and the Indian Ocean pilau of the Swahili coast, heavy with clove and cardamom.