TEFF AT HOME: Serkaddis Alemu of Petit Valentien is now selling kits to make the teff-based Ethiopian staple food injera at home. | Credit: Courtesy Serkaddis Alemu“Don’t call it bread; don’t call it crȇpes: Injera is injera,” says Serkaddis Alemu of the ancient Ethiopian staple. For more than a decade, Alemu has served her spicy, savory Ethiopian lunch to Santa Barbara every weekend at Petit Valentien in La Arcada Court. But now she’s offering a way to take that culture home in the form of make-your-own injera, the spongy, teff-based flatbread of sorts that’s at the core of her people’s cuisine. “With fermentation, you really can’t cut corners,” she warned, because injera is finicky and the preparer requires discipline in order to navigate the microbial stubbornness of this complex dish.

Source: Ethiopian News February 11, 2023 18:02 UTC