What sourdough flatbread, made from teff flour, is the staple base of almost every traditional meal in Addis Ababa?
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Injera is a spongy, slightly sour flatbread that is fundamental to Ethiopian cuisine. It is made from teff, an ancient, tiny grain that is gluten-free and highly nutritious. In Addis Ababa, stews called 'wat' are scooped up directly with pieces of injera using only your right hand, making the bread serve as both your plate and your utensil. Photo: Artem.G, Wikimedia Commons, CC BY-SA 4.0.
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Source: Wikipedia (CC BY-SA)
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