Injera is a sourdough flatbread, made with teff flour. It has a slightly spongy texture, and it is a very important component of food in Ethiopia, similar to bread and/or rice.

Injera is very healthy, with teff being packed with nutrients, and allows to maintain a healthy weight and provide vital energy.

The best way to reheat injera is to wrap it in a clean cloth and microwave from 45-60 seconds. Injera can spoil, and a good way to tell is if it has white/gray spots.

Injera tends to be gummy while it is warm. If you are heating it on a pan and it is burned on the bottom while gummy at the top, it probably means that the pan is too hot.

Injera is safe to freeze, and it can be kept fresh for 2-3 months, although it is best to be eaten as soon as possible to not risk a texture and flavor change.

Injera has a distinct sour taste that can cut through the taste of the dishes that are served with it.

Ethiopian food usually consists of injera accompanied by a spicy stew which includes both proteins and vegetables.

Ethiopian food is usually eaten using your hands, with proper etiquette showing that you should always use your right hand to handle food. You should also eat food closest to you, as reaching may be considered rude.

Ethiopian food can consist of many spices, such as ginger, turmeric, cumin, korerima, cardamom, and berbere.

Honey wine is an Ethiopian sweet wine, typically made from fermented honey with a special kind of hops called gesho.