We headed to Awash with Rania Sheikh to learn more about the importance of injera within the Ethiopian community. See how it’s made on a traditional round hot plate, or mitad; and talk about the best way to eat and cherish the porous, spongelike food. We also spoke to the chefs about the dish itself and some of the difficulties they come across when trying to emulate tradition.
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How To Eat Ethiopian Injera
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