A flatbread called injera that is traditionally eaten in Ethiopia is made from the flour of what grain that is now being called as the new quinoa?
Injera the Somali and the Djiboutian version of injera, is a staple of Somali and Djiboutian cuisine. Injera became more common in the United States during a big spike in Ethiopian immigration in the 1980s and 1990s, largely because of the Refugee Act passed in 1980. Teff is now being produced in the United States by the Teff Company in Idaho, making teff more accessible to expatriate Ethiopians. Injera Injera , (Amharic: ; is a sourdough-risen flatbread with a slightly spongy texture. Traditionally made out of teff flour, it is the national dish of Ethiopia and Eritrea. It is central to
Injera for which believers abstain from most animal products), and more injera (called "injera firfir") are placed on the injera for serving. Using one's hand (traditionally only the right one), small pieces of injera are torn and used to grasp the stews and salads for eating. The injera under these stews soaks up the juices and flavors of the foods, and after the stews and salads are gone, this bread is also consumed. Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is