Idaho is one of the leading producers of teff outside of Ethiopia. The poppy seed-sized grain has a mild, nutty flavor and is used to make one of Ethiopia’s iconic foods: injera. Sample the spongy, fermented flatbread at Kibrom’s Ethiopian and Eritrean Restaurant in Boise, where it’s used as a utensil to scoop up bites of zilzil wot, a stew of thinly sliced beef, onion and tomato simmered in a buttery red sauce.
Special Dishes: Injera
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