Binta Robinson is an attorney who is licensed in the DC Bar. She is an active member of the DC Bar. When she’s not working, Binta Robinson enjoys exploring foods from diverse cuisines, from Mexican to Ethiopian.
A staple of Ethiopian cuisine is injera, which is a porous, spongy, pancake-like flatbread that is slightly fermented with yeast. In Eritrea, it’s created from the high-nutrient grain teff, which is practically gluten free. Outside of the Eritrea region, injera often features wheat alongside teff flour. Traditionally, injera batter is poured over a clay plate and set on a fire. The bottom retains a smooth texture as the top gains a rough texture which is great for scooping up savory dishes and soaking up sauces. Today’s injera is often made with specialized electric injera stoves. It is a particularly popular accompaniment with spicy chicken stew, called Doro Wat, and the beef version, called Sega Wat. Comments are closed.
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AuthorA former Primary Patent Examiner at the United States Patent and Trademark Office, Binta Robinson has examined more than 100 United States patent applications. Archives
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