Teff, Ethiopia's traditional grain, has been enjoying its well-deserved spotlight as a recently discovered superfood. Teff is most often prepared and eaten in the form of injera, an Ethiopian staple that is best described as a flat, round, spongy pancake with a characteristic flavorful sour taste. I started my batter on Sunday, and made the injera on Thursday. On the last day, dilute the batter to a consistency you would want for making pancakes. Traditionally, injera is served with all sorts of dips made of lentils, vegetables and meat, but it's really very versatile.

Source: Ethiopian News January 17, 2019 18:00 UTC