
INJERA
The unique Ethiopian and Eritrean bread, Injera, is a daily companion to meat or vegetable stews in both countries. It serves as a substitute for rice and potatoes. To eat Injera, it is placed on the plate, and various stews are then placed on top. An extra piece of Injera is used instead of utensils, and traditionally, hands are used. This special bread is made with teff, the smallest grain in the world, and takes 2-3 days to prepare. Teff is considered nutritious with high levels of calcium and iron.