[null and void]

There is not right or wrong in matters of taste. You do get props for trying, though.

Ever had Ethiopian?

Looks like glop, pretty good flavors, and I love injera made with teff. Teff has a wonderful complex flavor, but is utterly incapable of making a risen loaf. I’ve tried, and tried, and tried...

[muawiyah]

Although Coeliac (wheat gluten allergy) is pretty much limited to white folks Ethiopian cooking has several wheat gluten free breads and grains as standard fare so if you have a bread problem you can usually escape it in an Ethiopian restaurant..

Most breads made from other than wheat, barley or rye WILL not rise because their stretchy protein to starch/sugar ratio to fiber (non soluable sugars) is too low.

The secret you use to turn "it" (teff, or tapioca, or rice, or corn, or buckwheat) into bread is as follows:

(1) Add plain old baking powder ~

(2) Heat slowly then

(3) Heat a bit faster.

That helps the baking powder blow it up a bit. When done put some crushed red pepper Italian style on the product. You'll have some of the texture of wheat bread AND all of the taste. That crushed red pepper tricks most people into believing they're eating wheat.

I've been to a number of Ethiopian restaurants over the years ~ and all of them served raw hamburger. Read the menu carefully; ask them to toss it in the microwave a couple of minutes if you aren't sure.