A Lesson on Ethiopian Cuisine

Injera  (in-JEH-rah) is the foundation of Ethiopian cuisine. The  circular flatbread acts as a utensil and secondary platter for nearly every meal. An assortment of stews, sautéed meats, and braised vegetables sit on top of the injera which is torn into bite-size pieces and used to scoop the dishes with. Meals are traditionally served family style with everyone eating from a massive platter. It's a warm gesture to give the someone you're eating with a "gursha," meaning to hand-feed them a bite of the meal.

Injera gets its unique appearance and taste from being fermented. It's mainly made with an ancient grain native to Ethiopia called Teff. Teff is the mightiest of supergrains: although it is the smallest grain in the world (about 1/100 the size of a wheat kernel, it contains more iron and protein than any other cereal.  It's naturally gluten-free, packed with fiber, and rich in minerals. Because our injera is made with a small addition of wheat flour, it's not completely gluten-free but we're working on developing a gluten-free recipe!