One-Day Injera (Gebreyesus: Ethiopia, p. 24). I left some of the batter to ferment for another three days, and will try the more traditional kind then. This one wasn’t perfect, but it was still very edible. I’ll take it as a starting point. The other recipes are from Teff Love, by Kittee Berns. From the top right, red lentils in a spicy tomato sauce p. 74 (very spicy), beets and potatoes p. 103, shiro sauce p. 112 (goes well with everything), beet salad p. 135 (simple and vibrant), roasted squash p. 101 (lovely), green split peas p. 96 (hearty but a little dry).
