Injera
Addis Ababa, Ethiopia
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Addis Ababa, Ethiopia
A tangy, flat, crêpe-like bread baked from fermented flour of a grain called teff, the staple at the heart of Ethiopian food culture. Several stews of pulses, meat and vegetables called 'wat' are laid on one large sheet, and diners tear off pieces to scoop up the fillings by hand. Its gentle sourness pairs beautifully with the spicy stews, making for a warm meal shared from a single plate.
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