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Teff is truly an ancient grain. It is believed that it was grown by the people of Abyssinia (Eritrea and Ethiopia) over 6000 years ago, and they continue to eat it to this day as a vital part of their diet. In the 21st century, the western world is slowly catching on to the numerous health benefits of teff, though it’s

Injera with Wot/Tsebhi (Stew) is one of the main traditional foods in Abyssinian cuisine. Injera is leavened pancake made with sourdough of Teff flour, hence the tangy flavour. Tsebhi is mainly prepared with variety of vegetarian (vegan) dishes as well as beef, chicken, mutton. Eating involves tearing off pieces of injera and wrapping it around portions of tsebhi to form

Aframomum corrorima is a spice in the ginger family, Zingiberaceae. The spice, known as korarima (corarima), Ethiopian cardamom, or false cardamom, is obtained from the plant's seeds (usually dried), and is extensively used in Abyssinia (Ethiopia and Eritrea) cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures. Ethiopian Black Cardamom seed pods are used as a spice