Teff is the smallest grain in the world. A single teff seed is so small you could fit 150 of them on the end of a teaspoon. Teff has grown in Ethiopia for over 3,000 years, and it is one of the most nutritious grains anywhere - full of iron and protein.
To make injera, cooks mix teff flour with water and let the batter rest for a few days. Tiny bacteria in the air make it bubble gently - the same way bread dough rises, but slower. This is what gives injera its slightly sour taste and its hundreds of tiny holes, which look almost like a sponge.
When you eat an Ethiopian meal, the cook brings out a big round metal tray. They lay a piece of injera across the whole tray. Then they spoon different stews onto it - a spicy chicken stew called doro wat, lentils, spinach, carrots, beef. The injera underneath soaks up all the flavours.
Everyone eats with their hands - and only their right hand. You tear off a small piece of injera, use it like a little glove to scoop up some stew, and pop the whole thing into your mouth. By the end of the meal, the bottom 'plate' of injera has soaked up the sauces and you eat that too. Nothing is wasted, and everyone shares.