FROM THE FIELD
Ethiopia’s most famous food – ingeera – is eaten by rich and poor alike. The grey spongy-like flat bread, eaten with a variety of sauces, forms part of the staple diet but can also be found in the best Ethiopian restaurants anywhere in the world. It is made from “teff”, the very fine white grain indigenous to the Horn of Africa. In the past year, teff has doubled in price. In 2007, teff was 300 birr a quintal (about 100 kilos). In 2008, it’s 650 birr (14 birr is equivalent to one euro).[ Any views expressed in this article are those of the writer and not of Reuters. ]
[ Any views expressed in this article are those of the writer and not of Reuters. ]
