Instead of using utensils, Ethiopians use a sponge like sourdough flat bread called injera, to scoop up their food with their hands. Injera is made from teff flour and is cooked on a griddle to the consistency of a thin flatbread. It is a bit like a crepe but is not egg-based and is more like a thin pancake. The main ingredient, teff, is an ancient grass originally cultivated in Ethiopia and believed to be the smallest grain in the world. Although tiny, it's packed with nutrients. It's rich in calcium, iron, copper aluminum, barium, thiamin -- and it is gluten free. Teff is now also cultivated in the US.
If you've never had Ethiopian food before, I recommend finding a highly-rated restaurant in your area and starting off with a veggie & meat combo (most restaurants offer one).This will give you a perfect taste of the most popular dishes.
I taught myself how to make injera almost five years ago because I lived on an island with no Ethiopian restaurants.This recipe is foolproof and delicious. Practice makes perfect, so don't fret if your first piece of injera doesn't come out perfect. By the third one, you'll be a pro.
Note: This recipe is a two day process
Recipe adapted from http://burakaeyae.blogspot.com/search?q=injera
Step 1: Ingredients & Prep
Teff Flour- 2 Cups
Self Rising Flour- 3 Cups
Sour Dough Starter 2 Cups- If you don't want to make your own, contact local bakeries in your area. Chances are they'll sell you some or even give it to you for free.
Luke Warm Water
1 teaspoon Salt
Lefse Grill - Non-Stick
Plastic Container w/ lid
Suffid or flat plastic cutting board for removing injera from the grill. The plastic might bend a little, but it does the trick.