Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest grain in the world, and it doubles as ...

In recent years, injera has seen more popularity in western countries as more fusion restaurants introduce it to their cuisine, and more Ethiopian chefs are able to set up eateries and share their ...

Key Highlight: Top spots to try Ethiopian food include Elfegne, Chercher, Ethiopic and Tsehay.

His résumé includes a few months of study in Norway, including staging at Restaurant Kontrast, which boasts two Michelin ...

Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the higher lands of Ethiopia. It is flatbread with spongy like texture. Injera is a ...

Eat from the same platter as your company and use injera, the spongy Ethiopian bread, as a substitute for utensils. Try the lamb tibs: pieces of tender lamb in a red chile sauce joined by cooked ...

"In Ethiopian cuisine, injera is the staple bread; no meal is complete without it,” explains Berekti Mengistu, owner of Mesob restaurant in New Jersey, USA. It’s a sour, fermented pancake-like ...

Teff grain, a staple of Ethiopian and Eritrean cuisine, is becoming increasingly popular across the world for its nutritional ...

He dressed the Woodward Avenue restaurant in Ethiopian garb and served spiced stews with tangy injera bread. The experience, he says, was positive. The environment surrounding the restaurant, however, ...