Africa's BEST Street Food is in THIS Country!!

FOLLOW MAHIDER KEBEDE » @mahider.k 1. ADDIS ABABA INTERVIEWEE: Abyenhe INJERA: Begin by mixing teff flour and water, letting the mixture ferment for a day to prevent excessive sourness. Simultaneously, create maize dough for added softness and texture. Combine the two doughs and allow them to ferment for approximately 2 days. For cooking, apply gomenzera on the flat stove to clean it, then place the injera mix on the flattop briefly, typically for a few seconds, to achieve the desired result.

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