https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AAfrican_cuisine%2F20%2FenTranslations:African cuisine/20/en - Revision history2026-09-10T08:02:09ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:African_cuisine/20/en&diff=161080&oldid=prevFuzzyBot: Importing a new version from external source2025-07-05T04:00:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Eritrean and Ethiopian food habits vary regionally. In the [[Ethiopian Highlands|highlands]], injera is the staple diet and is eaten daily among the [[Tigrinya people|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 center of a low dining table. Many injera 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.</div>FuzzyBot