One Vegetarian’s Tale of an Ethiopian Food Disconnect
I LOVE Ethiopian cuisine. I was first introduced to it 12 years ago, in Tanzania. I took one bite of Injera, the spongy, sourdough flatbread that Ethiopians use to scoop up everything on their plate, and was immediately hooked. Not only is Injera delicious, it’s made with fermented teff flour, which is milled from a … Read more