Traditional Ethiopian food in a sub-Arctic setting

by ezrablack - November 1, 2018

Without injera, there is no Ethiopian meal. The floppy, featherweight flatbread is as thin as a pancake and has a spongy texture. One side is smooth while the other is full of holes, which are produced when bubbles swell and pop as the batter settles on the griddle. Injeria is a very important component of…

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