Injera, teff, berberè… Discovering the foods of Ethiopia

Similar in shape to the Indian chapati, the Greek pita, Arab bread or the Italian piadina, the injera belongs to the vast round and flat bread family, and is a staple food in Ethiopia.

It is made from teff flour, teff being a native cereal. In this workshop we discover Ethiopia, one of the most fascinating countries in Africa through its food products and dishes. Not only injera and teff, but also berberé and moringa and Buchana, dumplings made with wheat or corn flour, beans and moringa. 

Speakers:

• Asmelash Dagne, agronomist, integrated natural resource management expert, educator and consultant, From Derashe Slow food community, national Slow Food contact and coordinator.
• Amanuel Samuel Menna, doctor of Veterinary Medicine, agroforestry Project Manager Gardulla People Development Association, Slow Food Derashe Convivium coordinator.
• Eskender Mulugeta Ayele, agronomist, founder of Food Secured Schools Africa and coordinator of Slow Food Gardens in Africa in Addis Abeba.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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