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 ...

An idea to improve traditional processing of a staple Ethiopian product has won the top prize in a food safety challenge. The winner was awarded $10,000, and second and third-place winners ...

As Ethiopia is the grain’s country of origin, it has the highest diversity in the grain on global scale and produces around 90 per cent of the world’s teff.

Ethiopian shiro wat is a vegan stew based on ground chickpeas or broad beans. Credit: Alamy Being vegan fare, free of (relatively expensive) meat, shiro wat has long been considered food of the ...

Blaine Tarekegne, 16, left, and Christian Haile, 19, right, chop onions and sort lentils as Ethiopian families gather at a home in Aurora to fix their traditional foods on Tuesday July 28, 2015 ...

FILE PHOTO - Ethiopian farmers Mandefro Tesfaye (L) and Tayto Mesfin collect wheat in their field in Abay, north of Ethiopia's capital Addis Ababa, October 21, 2009. FOOD/AFRICA REUTERS/Barry ...

The rural poor in Ethiopia tend to live near lower-quality markets that sell fewer food groups at high prices, adversely impacting the health of children in these communities, a new study from ...

The rural poor in Ethiopia tend to live near lower-quality markets that sell fewer food groups at high prices, adversely impacting the health of children in these communities, a new study from ...

FILE PHOTO - Ethiopian farmers Mandefro Tesfaye (L) and Tayto Mesfin collect wheat in their field in Abay, north of Ethiopia's capital Addis Ababa, October 21, 2009. FOOD/AFRICA REUTERS/Barry ...