Wheat is the unsung hero of African food, the secret sauce (or rather, secret grain) behind some of your favorite dishes.

A young Banchi Kinde makes Injera in this submitted photo. Kinde runs the Rendez-Vous and La Vegan Ethiopian and Eritrean restaurants on Danforth Avenue.

A popular street food from Venezuela and Colombia, is a versatile cornmeal bread made from pre-cooked corn flour, stuffed with cheese, meats, beans, or avocados. A spongy Ethiopian flatbread made from ...

You can use it to bake breads or muffins for a healthy swap. Or, add it to your smoothies for an additional nutrient kick.

Teff is an ancient grain believed to have been domesticated around 4000 and 1000 BCE. It can thrive in a variety of ...

Sarah Kidane brings a taste of home to her meals. With richly seasoned lentils, split peas and even spiced coffee, “home ...

Blend Ethiopian cooking with the comfort of a classic Minnesota Midwestern hot dish cooked with chickpeas, clarified butter and cream of mushroom soup ...

Africa’s culinary heritage is as varied as the continent itself, offering a diverse mix of flavors, textures, and traditions.

West Philly has several excellent Ethiopian spots — Tedla Abraham’s long-standing neighborhood restaurant and bar, Abyssinia, offers doro and kik wots, lamb alicha, and gomen, all served family-style ...

Photo courtesy of Jesse Taylor Seafood Washington DC may not be the first place that comes to mind when you think of ...

Each bread, from the Italian focaccia to the Ethiopian injera, offers a glimpse into different culinary traditions and their fascinating stories. Bread is one of the oldest and most loved staples ...