Show notes
Join Gretchen and Becca as we continuing our traveling with our tastebuds series and heading to Ethiopia and Eritrea to make the spongey, multi- purpose, and tasty, Injera. We use a slightly cheat method and make our bread in 24 hours. Gretchen does go all in on her own and tests out making the traditional variation, which takes over a week, and we spend some time chatting about the differences between the two methods. We also discuss Teff flour and what makes it unique, as well as sharing a bit of what we learned about the cuisine and culture in these two countries. Join us as we learn, cook, and forget lots of stuff.
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