Bakers are good at keeping secrets. And Yodit Seyoum is no exception. “Only me and my husband make the dough,” she told me over the phone when I asked her if I could tag along on a batch of what some ...

Growing up in Washington, D.C., I was spoiled for Ethiopian food. (The city and metro area are home to the largest Ethiopian community in the United States.) “One of my favorite things about Ethiopian ...

The first time I tried making injera, I poisoned my wife. I was cocky in my conviction that I could pull off the tricky Ethiopian flatbread that gets its tangy flavor from slow fermentation, much like ...

Teff is a seriously tiny grain, and one that has been cultivated for centuries in Ethiopia and Eritrea. It is best known for its traditional use in the fermented flatbread known as injera (the spongy ...

The ancient grain is eaten with every meal in Ethiopia, but unlike quinoa or farro, the nutrient-dense food is largely unknown to the rest of the world. Teff, an ancient grain from the Horn of Africa, ...

‘We don’t even say ‘our daily bread’ in Ethiopia; in our prayers, we say ‘our daily injera.’ That’s how important it is,’ says chef Yohanis Gebreyesus You can save this article by registering for free ...

Injera is a key component to the dining process in the Ethiopian culture (Courtesy) Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the ...

Here’s a reason to feel even better about that fistful of berbere-spiced stew from your local Ethiopian joint: The spongy injera bread it’s served on isn’t just an acceptable way to eat with your ...

Add Yahoo as a preferred source to see more of our stories on Google. With more than 80 ethnic groups, languages, and a range of religious traditions in Ethiopia, the East African country’s food ...