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Current Issue
Spring, 2015
Volume 41, Number 1
  
23 November 2011
Erin Edwards




An Ethiopian monk enjoys a lunch of injera and shiro in Tullo Gudo Island, Ethiopia.
(photo: Sean Sprague)


Tomorrow, many Americans will spend the day enjoying a feast with loved ones. So today, as everyone prepares for the big holiday, we’d like to share some of a feast from CNEWA’s world. It’s the national dish of Ethiopia — injera, which is a spongy, crepe-like bread made from the extremely fine grain known as tef. It is typically eaten with stews and veggies of all sorts. No utensils necessary for this delicacy!

Interested in learning how to prepare injera? Check out this recipe on Food.com!

Happy Thanksgiving from our family to yours!



Tags: Ethiopia Africa Monasticism Cuisine