Tayitis Mohammed mixes injera out of teff flower and water in her house in Fontanina near Kombulcha in the Wollo region of the Ethiopian highlands. Injera is the staple bread of Ethiopia, which makes teff a valuable grain. Smoke from the kitchen fire made the rays of the setting sun show up brightly in the dark cookng area to the side of the main room of the stick and clay built house. The walls of the house are caulked with teff straw as well.
The injera batter, a bit runny like pancake batter, is then transfer to the bucket last used to "ferment" the injera for a couple of days, picking up the residual yeasts in the bucket and providing leavening to the bread.
Contact: Genene Gezu
Program Coordinator
Ethio-Organic Seed Action (EOSA)
Tel: +251 11 550 22 88
Mobile: +251 91 1 79 56 22
genenegezu@yahoo.com
shigenene@gmail.com
PO Box 5512
Addis Aababa, Ethiopia
