A flatbread called injera that is traditionally eaten in Ethiopia is made from the flour of what grain that is now being called as the new quinoa?
"with just two ingredients – ""Eragrostis tef"", also known as teff, an ancient grain from the highlands of Ethiopia, and water. There is little written or known about teff's origin and while there is no scholarly consensus, some believe that the production of teff dates back as far as 4000 BC. When teff is not available, usually because of location or financial limitations, injera is made by fermenting a variety of different grains, including barley, millet, and sorghum. Teff is, however, the preferred grain for making injera, primarily because of its sensory attributes (color, smell, taste). A variant of injera"
"""injera"" (flatbread made from teff, wheat, or sorghum) and hilbet (paste made from legumes, mainly lentils and fava beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries. Eritrean and Ethiopian food habits vary regionally. In the highlands, injera is the staple diet and is eaten daily among the Tigrinya. Injera is made out of teff, wheat, barley, sorghum or corn, and resembles a spongy, slightly sour pancake. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous injera"
"a national dish in Ethiopia and Eritrea. ""Canjeero"", also known as ""lahooh"" or ""lahoh"", is a similar kind of flatbread eaten in Somalia and Yemen. In Eritrea and Ethiopia, ""injera"" are usually served with one or more stews known as ""wat"" or with salads (especially, for instance, during periods of Ethiopian Orthodox fasting) or with other injera (""injera firfir""). The right hand is used to tear small pieces from the ""injera"" to use to pick up and eat the stews or salads. The ""injera"" under these stews soaks up juices and flavours and, after the stews and salads are finished,"
"for which believers abstain from most animal products), and more injera (called ""injera firfir"") are placed on the injera for serving. Using one's hand (traditionally only the right one), small pieces of injera are torn and used to grasp the stews and salads for eating. The injera under these stews soaks up the juices and flavors of the foods, and after the stews and salads are gone, this bread is also consumed. Injera is thus simultaneously a food, eating utensil, and plate. When the entire ""tablecloth"" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is"
"eaten daily in virtually every household. Outside the Horn of Africa and Israel, injera may be found in grocery stores and restaurants specializing in Ethiopian, Somali, and Eritrean cooking. While originally specific to Ethiopia and other parts of the Horn of Africa, the Beta Israel, Jews originating in Ethiopia and Eritrea who now mainly live in Israel, have spread injera to that country. Injera is the most important component of any Ethiopian meal. It is often both the serving platter and utensil for a meal. Hearty stews such as ""wat"" are placed on top of the bread and then the"
"human nutrition, but also as fodder for livestock, or as building material. Teff is the main ingredient to prepare injera, a sourdough-risen flatbread. During meals, it is often eaten with meat or ground pulses. Sometimes it is also eaten as porridge. Moreover, teff can be used to prepare different alcoholic drinks, such as beers. Finally, because of its high mineral content, teff is also mixed with soybeans, chickpeas or other grains to provide baby food. According to a study in Ethiopia, farmers indicated a preference among consumers for white teff over darker colored varieties. As a nutritious fodder, teff is"
"research group designed a stove for cooking injera and other foods that uses more easily available fuel, such as twigs instead of large branches, crop residues and dung, locally called ""kubet"". Several parts of this new stove are made in the central cities of Ethiopia and Eritrea, while other parts are moulded from clay by women in local areas. Many women in urban areas—especially those living outside Ethiopia and Eritrea—now use electric injera stoves, which are topped with a large metal plate, or simply non-stick frying pans. In Ethiopia and Eritrea, a variety of stews, salads (during Ethiopian Orthodox fasting,"
"Fit-fit Fit-fit or fir-fir ( ""firfir""; ፍትፍት ""fitfit"") is an Eritrean and Ethiopian food typically served for breakfast. It is generally made with shredded flat bread, spiced clarified butter (called ""niter kibbeh"" in Amharic or ""tesmi"" in Tigrinya), and the hot spice ""berbere"". There are two major varieties of fit-fit depending on the type of flatbread being used: the sourdough injera (or ""taita"") and the unleavened ""kitcha"" (""kita"" in Amharic). ""Injera fit-fit"" (var. enjera fetfet; also ""taita fit-fit"" in Tigrinya) is a combination of shredded injera, berbere, onions, and clarified butter. Variations on this basic recipe are common in which"
"with baked rolls instead of ""injera"", is also common for breakfast. Typical Ethiopian snacks are Dabo Kolo (small pieces of baked bread that are similar to pretzels) or ""kolo"" (roasted barley sometimes mixed with other local grains). ""Kolo"" made from roasted and spiced barley, safflower kernels, chickpeas and/or peanuts are often sold by kiosks and street vendors, wrapped in a paper cone. Snacking on popcorn is also common. A ""gursha"" (var. ""gorsha"", ""goorsha"") is an act of friendship and love. When eating injera, a person uses his or her right hand to strip off a piece, wraps it around some"
"Ethiopian cuisine contains many dishes that are vegan. A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant (""enset"", Ge'ez: እንሰት ""inset""), a type of ensete. The plant is pulverized and fermented to make a bread-like food called ""qocho"" or ""kocho"" (Ge'ez: ቆጮ ""ḳōč̣ō""), which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called ""bulla"" (Ge'ez: ቡላ ""būlā""), which is often given to those who"
"is also consumed. ""Injera"" thus acts simultaneously as food, eating utensil and plate. When the ""tablecloth"" formed by the ""injera"" is finished, the meal is over. ""Lahoh"" is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey, ghee and tea. During lunch, ""lahoh"" is sometimes consumed with curry, soup or stew. In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes. A ""pancake"" in South Africa"
"Quinoa Quinoa (""Chenopodium quinoa""; ( or , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (""Amaranthus"" spp.). Quinoa provides protein, dietary fiber, B vitamins, and dietary minerals in rich amounts above those of wheat, corn, rice, or oats. It is gluten-free. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Quinoa originated in the Andean region of northwestern South America,"
"to Ethiopian injera, but smaller and thinner. It might also be eaten with a stew (""maraq"") or soup. In addition to Canjeero many Somali people eat chopped meat mixed with some cumin, garlic, onions and pepper. Flatbread referred to as ""rooti"" is consumed in the north. Nationally, a sweeter and greasy version of ""canjeero"" known as ""malawax"" or ""malawah"" is a staple of most home-cooked meals. Lunch (""qado"") is often an elaborated main dish of pasta (""baasto"") or rice (""bariis"") spiced with cumin (""kamuun""), cardamom (""heyl""), cloves (""qaranfuul""), and sage (""Salvia somalensis""). The diffused use of pasta (""baasto""), such as"
"quinoa, amaranth, buckwheat, and chia. Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt, einkorn, and emmer. The origin of grains goes back to the Neolithic Revolution about 10,000 years ago, when prehistoric communities started to make the transition from hunter-gatherer to farmer. Modern varieties of grains have been developed over time through mutation, selective cropping, breeding and research in biotechnology. Ancient grains, however, are said to be largely unchanged from their initial domesticated varieties. Several ancient grains were worshipped and used by many ancient civilizations, from the Aztecs to the Greeks and"
"crops cultivated at altitudes generally above 1,500 meters. Teff, indigenous to Ethiopia, furnishes the flour for enjera, an sourdough pancake-like bread that is the principal form in which grain is consumed in the highlands and in urban centers throughout the country. Barley is grown mostly between 2,000 and 3,500 meters. A major subsistence crop, barley is used as food and in the production of tella, a locally produced beer. Ethiopia's demand for grain continued to increase because of population pressures, while supply remained short, largely because of drought and government agricultural policies, such as price controls, which adversely affected crop"
"Bantu groups also speak variants of the Niger-Congo Swahili and Mushunguli languages. The countries of the Horn of Africa have been the birthplace of many ancient, as well as modern, cultural achievements in several fields including agriculture, architecture, art, cuisine, education, literature, music, technology and theology. Ethiopian agriculture established the earliest known use of the seed grass teff (""Poa abyssinica"") between 4000–1000 BCE. Teff is used to make the flatbread injera/taita. Coffee also originated in Ethiopia and has since spread to become a worldwide beverage. Ethiopian art is renowned for the ancient tradition of Ethiopian Orthodox Christian iconography stretching back"
"Horn of Africa, the main traditional dishes in Ethiopian cuisine and Eritrean cuisine are ""tsebhis"" (stews) served with ""injera"" (flatbread made from teff, wheat, or sorghum), and hilbet (paste made from legumes, mainly lentil, faba beans). Eritrean and Ethiopian cuisine (especially in the northern half) are very similar, given the shared history of the two countries. The related Somali cuisine consists of an exotic fusion of diverse culinary influences. Varieties of ""bariis"" (rice), the most popular probably being basmati, usually serve as the main dish. ""Xalwo"" (halwo) or halva is a popular confection served during special occasions such as Eid"
"fields of prohibited grain or during packaging. However, in December 2013 the Orthodox Union, the world's largest kosher certification agency, announced it would begin certifying quinoa as kosher for Passover. Quinoa Quinoa (""Chenopodium quinoa""; ( or , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (""Amaranthus"" spp.). Quinoa provides protein, dietary fiber, B vitamins, and dietary minerals in rich amounts above those of wheat,"
"teff is the most important commodity for both production and consumption. The flat pancakes injera provide livelihood for around 6.5 million small farmers in the country. In 2006, the Ethiopian government outlawed the export of raw teff, from fear of suffering the same fate as South American countries after the explosion of quinoa consumption in Europe and the US. The Ethiopian government feared that, if exports were allowed, farmers would not be able to provide enough teff to supply the domestic demand anymore. Processed teff, namely the pancake injera, could still be exported and was mainly bought by the Ethiopian"
"a 1000 seed weight of 0.3 to 0.4 grams and can have a color from a white to a deep reddish brown. It is similar to millet and quinoa in cooking, but the seed is much smaller and cooks faster, thus using less fuel. Teff is mainly cultivated in Ethiopia and Eritrea, where it originates. It is one of the most important staple crops in these two countries, where it is used to make injera or keyta. It is now also marginally cultivated in India, Australia, Germany, the Netherlands, and the US, particularly in Idaho, South Dakota, and Nevada. Because"
"that in 19th-century Ethiopia, ""durra"" was ""often the first crop sown on newly cultivated land"", explaining that this cereal did not require the thorough ploughing other crops did, and its roots not only decomposed into a good fertilizer, but they also helped to break up the soil while not exhausting the subsoil. Sorghum is cultivated in many parts of the world today. In the past 50 years, the area planted with sorghum worldwide had increased 66%. In many parts of Asia and Africa, its grain is used to make flat breads that form the staple food of many cultures. The"
"or sergegna injera. However, it can be cooked and added to shredded injera or taita and eaten with a spoon; this version is called ""shiro fit-fit"". Shiro is an essential part of Eritrean cuisine and Cuisine of Ethiopia. It is a favorite dish during special occasions, including Tsom, Ramadan and other fasting seasons. It is a vegan food, but there are non-vegan variations including niter kibbeh (a spiced, clarified butter) or meat (in which case it is called ""bozena shiro""). Shiro (food) Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is often"
"the right hand when served atop of another piece of injera as is typical in Ethiopian or Eritrean cuisine. Kitta fer-fer (variations in Ethiopia: kita fer-fer, kita fir-fir; also known as ""chechebsa"" in Oromiffa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter. Kitta fit-fit is sometimes eaten with plain yogurt (""urgo"" in Amharic and ""rug-o"" in Tigrinya). Unlike most Ethiopian foods, kitta fer-fer is eaten with a utensil (usually a spoon). A dry variation is called kitcha in Tigrinya (or kitta in Amharic). Fit-fit Fit-fit or fir-fir ( ""firfir""; ፍትፍት ""fitfit"") is an Eritrean"
"rounds of coffee (Abol, Tona and Bereka) and is accompanied by the burning of frankincense. Tea will most likely be served if coffee is declined. Ethiopian cuisine Ethiopian cuisine () characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ""wat,"" a thick stew, served atop ""injera"", a large sourdough flatbread, which is about in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of ""injera"" to pick up bites of entrées and side dishes.. The Ethiopian Orthodox Church prescribes a number"
"the world as well. In South India, a crêpe made of fermented rice batter is called a dosa, which often has savoury fillings. In Western India, a crepe made of gram flour is called Pudlaa/Poodla, with the batter consisting of vegetables and spices. Another variety is called patibola and is sweet in taste due to milk, jaggery or sugar. The injera of Ethiopian/Eritrean/Somali/Yemeni cuisine is often described as a thick crêpe. Also in Somalia, Malawaḥ (Somali: Malawax) is very similar to a crêpe. It is mostly eaten at breakfast. The names for thin crêpes in other parts of Europe are:"
"entrées, usually a ""wat"", or thick stew, served atop ""injera"", a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes. Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people. Somali cuisine varies from"
"pieces and dipping them into the stews. The stews that accompany injera are usually made from beef, chicken, mutton or vegetables. Most Eritreans, with the exception of the Saho, like their food hot and spicy. Berbere, a spice mixture that consists of a variety of common and unusual herbs and spices, accompanies almost all dishes. Stews include zigni, which is made with beef; dorho tsebhi, which is made with chicken; alicha, which is a vegetable dish made without berbere; and shiro, a purée of various legumes. In the lowlands, the main dish is akelet (also known locally as ga'at), a"
"Ethiopian cuisine Ethiopian cuisine () characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ""wat,"" a thick stew, served atop ""injera"", a large sourdough flatbread, which is about in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of ""injera"" to pick up bites of entrées and side dishes.. The Ethiopian Orthodox Church prescribes a number of fasting (""tsom"", ""ṣōm"", excluding any kind of animal products, including dairy products and eggs) periods, including Wednesdays, Fridays, and the entire Lenten season, so"
"is reputed to have been the first collector of South African Cape plants. His name was actually mis-spelt by the collector. Various species of ""Huernia"" are considered famine food by the inhabitants of Konso special woreda in southern Ethiopia. The local inhabitants, who call the native species of this genus ""baqibaqa"" indiscriminately, eat it with prepared balls of sorghum; they note that ""baqibaqa"" tastes relatively good and has no unpleasant side-effects when boiled and consumed. As a result, local farmers encouraged it to grow on stone walls forming the terraces, where it does not compete with other crops. Phylogenetic studies"
"likewise tend to drink coffee, whereas sweetened tea is preferred in Somalia. Christian Eritreans also drink ""sowa"" (a bitter fermented barley) and ""mies"" (a fermented honey beverage), while Muslim Eritreans abstain from drinking alcohol. Eritrean food habits vary regionally. In the highlands, injera is the staple diet and eaten daily among the Tigrinya. When eating, diners generally share food from a large tray placed in the centre of a low dining table. Numerous pieces of injera are layered on this tray and topped with various spicy stews. Diners break into the section of injera in front of them, tearing off"
"Egyptians. Quinoa was called the ""mother of all grains"" and considered sacred by the Inca people. Amaranth was likewise considered sacred by the Aztecs, and was used as part of a religious ceremony, its cultivation being banned by Spanish colonial authorities. Farro grains are mentioned in the Old Testament. The first reference to ancient grains as a health food was in ""Daily News"" (New York) in 1996. Since then the popularity of ancient grains as a food has increased, and in 2011 the gluten-free food market was valued at $1.6 bn. In 2014, the American company General Mills launched a"
"flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Nigeria is the world's largest producer of cassava. Cassava flour when used as a dry powder makes àmàlà láfún. Fermented and flaky, it is called Garri, another common dish, most often eaten by the Ijebu people. Another type of Amala is ""elubo ogede"" (which is usually lighter in color). The low carbohydrate level in plantain flour makes it a good food for diabetics and others who need a low-carbohydrate food. Unripe plantain is peeled, dried, and"
"are layered on this tray and topped with various spicy stews. Diners then break into the section of injera in front of them, tearing off pieces and dipping them into the stews. In the lowlands, the main dish is ""akelet"", a porridge-like dish made from wheat flour dough. A ladle is used to scoop out the top, which is filled with berbere and butter sauce and surrounded by milk or yoghurt. A small piece of dough is broken and then used to scoop up the sauce. The best known Ethio-Eritrean cuisine consists of various vegetable or meat side dishes and"