It’s light and tangy and spongy, dotted with crumpet holes, but also has enough heft to support brightly spiced sauces and ...

Following is a transcript of the video. 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 ...

This is a sauce made from horseradish, cayenne pepper, berbere (a spicy, earthy spice blend typically used in Ethiopian cooking), and other essentials. Throw in some injera bread to scoop up the ...