Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

Rania: If you want something, in Ethiopian cuisine, you wouldn't say I wanna eat injera, you would say I wanna eat shiro, or kikil, or misir, or doro wot, and then, the assumption is it comes with ...

The flavorful stew, made with spices, butter, onions and chicken, has become a favorite on New Jersey's culinary scene.

Injera is mainly served on a wide plate with various Ethiopian savoury dishes served on top of it. As the 'feast' progresses, it soaks the juices from the dishes. The crowning moment when eating ...

Geladas eat well in the Menz-Guassa Community ... They raise cows and sheep and burn livestock dung to cook distinctive Ethiopian flatbread, called injera. Small farm groups, called kebeles ...

this one is the national dish of Ethiopia. Got to eat it with other stuff, naturally. Made of fermented teff flour, injera is baked on a large, black clay pot. Now, teff is a tiny, iron-rich grain ...

Still, eating raw meat can be undeniably daunting ... earthy spice blend typically used in Ethiopian cooking), and other ...

The authentic community dining traditions of Ethiopia can be found inside this discrete locale. Eat from the same platter as your company and use injera, the spongy Ethiopian bread, as a substitute ...