injera

The Ethiopian national food is injera, a kind of flat bread made from the grain teff.  Although our plan for today was to visit some of the famous rock-hewn churches of Tigray, the highlight of the day for me was when we came upon this woman cooking injera on a dung oven in the middle of the countryside. She had dried the dung in the sun and used it as fuel under the oven. Under conical lid is a metal plate which she smeared with oil before pouring on some batter. The lid was then replaced and rags used to seal the gap around the lid. After a few minutes, she lifted off the lid and shifted the cooked injera onto a woven grass plate. She offered us a taste and I have to say that it was the best injera I've ever tasted.

The churches were impressive as well :-)