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 ...

All three items sit on a thin, aerated injera, which would have been bread enough for me if I wasn't certain that the stew would leak through my fingers and down my T-shirt. So I give in and eat the ...

(Here are 14 whole grains you should be eating.) One type of bread that remains uncommon on American tables is Ethiopian injera. This spongy, crepe-like flatbread is made from teff flour ...

“How could you not want to eat that?” a wide-eyed friend of Ethiopia says as dinner is brought out, half a dozen vivid vegetables and stews arranged on a swath of injera. We briefly pause to ...