Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

On the vegetable side, the ground and seasoned chickpeas in the shiro wet make for a creamy filling for the injera. It’s great on its own or layered as a base for chunks of chicken or lamb.