Injera, Ethiopia’s staple food, was invented by a Dutchman in 2003. That’s according to the European Patent Office, which lists the Netherlands’ Jans Roosjen as the “inventor” of teff flour and ...

Read any professional or amateur review of a taqueria and you’d be hard-pressed to find analysis that doesn’t touch on the quality of the tortillas. Are they corn or flour? Is the restaurant making ...

Here’s a reason to feel even better about that fistful of berbere-spiced stew from your local Ethiopian joint: The spongy injera bread it’s served on isn’t just an acceptable way to eat with your ...

‘We don’t even say ‘our daily bread’ in Ethiopia; in our prayers, we say ‘our daily injera.’ That’s how important it is,’ says chef Yohanis Gebreyesus You can save this article by registering for free ...

We may receive a commission on purchases made from links. It seems that almost every cuisine has an iconic kind of bread: Naan is a staple at every Indian restaurant, and you'll seldom see a Greek ...

Under a bright blue sky, a farmer in a sleeveless red jumper is encouraging his five oxen to stamp on piles of dried grass, to help dislodge the seeds. Nearby, other farm workers are using pitchforks ...