Injera
...home-cooked injera was delightfully sour, a perfect counterpoint to spicy food and much tastier than the injera we’ve been served in our local Ethiopian restaurants. Rumor has it that many Ethiopian dives here skimp on the teff by substituting whole wheat flour and skipping the fermentation. Too bad there won’t be any room for growing more teff in America, since we’ll soon be using every available agricultural space for corn to produce ethanol so...
