The Pantry
One of the oldest cultivated crops on earth is also one of Ethiopia's busiest — roasted into kolo, ground into beso, stirred into genfo, and brewed into tella.
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Plate, utensil, and daily bread in one — injera is a fermentation craft passed hand to hand, from the ersho starter to the mitad's first steam.
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It takes 150 grains of teff to weigh as much as one grain of wheat — yet this tiny, gluten-free Ethiopian native feeds a nation and built its most famous bread.
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