Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely consumed) Once cooked, injera is topped with vegetable and meat dishes like yater kik alecha, made from yellow split peas; gomen, a stew of collard greens; atakilt, a mix of cabbage, carrot, and potatoes; shiro 🎥: @ii_kaya_ises Follow @africachanneltv | The Africa Channel

Soft like a crêpe, spongy like sourdough, and deeply rooted in history — injera is the foundation of Ethiopian cuisine. At Lucy Ethiopian Café in Boston, co-owner Netsanet Woldesenbet shares how this ancient bread is made from teff, a native Ethiopian grain, and fermented for days to create its signature tang and bubbly texture known as “the eyes.” In Ethiopian dining, injera isn’t ordered separately — it arrives with stews of lentils, vegetables, and meats, serving as both plate and utensil. Th