(Continued from page 2) “Since Ethiopia was never colonized, they don’t use utensils,” Jones says. This means eating with a spongy flat bread called injera, which is made from the ancient grain teff. It’s ubiquitous on Ethiopian tables as “diners use their fingers to tear off pieces of bread throughout the meal.” This signature Ethiopian bread requires three days to make, in order for fermentation to take place, but the process is easy. In this ...

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