Q 01/05

Injera is traditionally made from the flour of which grain?

A) Teff

B) Sorghum

C) Millet

D) Barley

Answer · why

A) Teff

Teff. Its seeds are less than a millimetre across, so small that a single handful is enough to sow a whole field, which suited farmers who were often ...

Q 02/05

The bubbly little holes that cover the top of an injera are known by what name?

A) Stars

B) Craters

C) Eyes

D) Pearls

Answer · why

C) Eyes

Eyes. They are bubbles that set as the batter cooks, and they earn their keep at the table by soaking up the sauce of whatever is spooned on top.

Q 03/05

With which hand do Ethiopians traditionally eat?

A) Either

B) Left

C) Right

D) Both

Answer · why

C) Right

Right. A torn piece of injera does the work of cutlery, pinching up each bite of stew.

Q 04/05

Shiro, the everyday stew of Ethiopian fasting days, is made from which flour?

A) Barley flour

B) Chickpea flour

C) Maize flour

D) Wheat flour

Answer · why

B) Chickpea flour

Chickpea flour. The dried legumes are ground and blended with spices in advance, then whisked into water and simmered until thick, which keeps shiro o...

Q 05/05

Which church's fasting rules explain why so many Ethiopian dishes are vegan?

A) Eritrean Lutheran

B) Coptic Catholic

C) Evangelical Mekane Yesus

D) Orthodox Tewahedo

Answer · why

D) Orthodox Tewahedo

Orthodox Tewahedo. Its calendar sets about 250 fast days, some 180 of them kept by ordinary believers, when no animal products may be eaten and the da...