The result is a thick, creamy chickpea stew that is perfect for serving with injera bread. Shiro powder, like the majority of ...

While pure teff is essential for traditional injera, bakers frequently blend it with other flours to modify the texture or ...

As the ‘feast’ progresses, it soaks the juices from the dishes. The crowning moment when eating Injera is when all the stew is over and the flatbread is eaten to show completion of the meal.

Rania: So good. Medha: Mm. Once cooked, injera is topped with vegetable and meat dishes like yater kik alecha, made from yellow split peas; gomen, a stew of collard greens; atakilt, a mix of ...

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 ...

When you think of mall food courts, exotic menus usually don’t come to mind, but a new restaurant at the Spokane Valley Mall ...