I wrote a piece for the Washington Post’s Express on teff, the “superfood” wheat of which Ethiopian injera bread is traditionally made:
I was surprised to learn during my reporting that injera in the U.S. is actually made mostly of wheat flour, because it’s smoother, less bitter and a lot cheaper than making injera from teff. Because Ethiopia has banned the export of raw teff to control domestic prices, teff is hard to find in the States and very pricey. It’s a fascinating economic story beyond the dining aspect of it. For one, there seems to be a huge market potential to produce teff outside of Ethiopia. And is Ethiopia missing the boat by not exporting its teff, or does it make sense to protect the local food supply foremost? Interesting questions, but for now, check out the piece online and in print.