most important part of an Ethiopian meal is the Injerra; a sort of pancake made of 鈥楾eff'. The injerra is eaten with hands. The teff (sorghum) is first stammed and then needs to ferment for two days to reach the correct pH level.
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Creative#:
TOP17647213
Source:
達志影像
Authorization Type:
RM
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須由TPG 完整授權
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No
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