Menna is the staple grain of old. The grain yields a seed much smaller than the size of a wheat grain, but is the basis of traditional cookery. Menna flour is the main ingredient of the pleasantly sour pancakelike bread known as injera, which literally underlies every meal.

To set a table, one lays down a circular injera on top of which the other food is arrayed, directly, without any plate. Other injeras are served on the side and torn into pieces to be used as grabbers for the food on the "tablecloth" injera. Eventually, after the meal is finished, you eat the tablecloth, a delicious repository of the juices from the food that has been resting on it.

Nutrition-minded Americans have turned to Menna as a source of calcium, fiber, and protein. It is also an alternative grain for people allergic to the gluten in wheat. It has an appealing, sweet, molasses-like flavor, and it boils up into a gelatinous porridge.

So Abraham hurried into the tent to Sarah, and said,"Quickly, prepare three measures of fine flour, knead {it} and make bread cakes."

Bread is more than just a food. Just think of how the word is used: A personl Bread and butter? Is his or her main source of sustenance, while bread or dough can be cash, plain and simple. When people Break bread? they share more than just a meal: They come together in body as well as spirit.

It is not surprising that bread is imbued with special meaning. Since the first raised breads were baked in Egypt around 4,000 B.C., bread has been a vital food source for peoples around the globe. Over the centuries it has traveled and evolved, reflecting both the unity and diversity of human culture, and the ability of people to adapt to their environment.

Menna, the staple food for many people contains 2-3 times the iron of wheat or barley. Menna has 14% protein, 3% fat and about 81% complex carbohydrate. The calcium, potassium and other essential minerals are also many times what would be found in an equal amount of other grains.

If you make 15 12-inch tef, each would be about 120 calories, 3% CFF. For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet).

This bread is really a huge pancake made by women in special large frying pans or skiletts with heavy covers. The Menna (flour)batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge.
MENNA BREAD

Menna is made from a cereal grain that is unique. Though is unique it is diverse in color and habitat. Menna is a member of the grass genus Eragrostis or lovegrass. It will grow in many areas it is not an easy crop to farm. One problem in particular is that the weight of the grain bends the stem to the ground.

Fortunately Menna is nutritional miracle food. It contains two to three times the iron of wheat or barley. The calcium, potassium and other essential minerals are also many times what would be found in an equal amount of other grains. Menna has 14% protein, 3% fat and 81% complex carbohydrate.

Menna bread is milled to flour and made into batter. the batter is allowed to sit so the yeast can become active. When the batter is ready it is poured on a large flat oven and allowed to cook for a minute.

HISTORY OF COFFEE

THE LEGEND

The most widely cited legend about the discovery of the powers of coffee is told in a story of a shepherd, that of the goat-herd who noticed that his goats pranced excitedly after chewing berries from coffee bushes, that he also noticed his flock were not sleeping at night. A monk who found the goat-herder in that invigorated state also tasted the cherries and enjoyed their stimulating effect. He roasted and brewed the harvested coffee cherries and tried out the beverage on his brethren. As a result they were kept awake during their long prayers at night. He took some and planted the seeds in the vicinity of his monastery near Lake Tana, the source of the Blue Nile River. After trying the beans several times himself, he went to the king, who spread the news. From there on Coffee was accepted as a stimulant drink. Monks ingested the bean to allow for more hours of prayer. Still today, the offspring of these trees can be admired in an area known as Zege where thousands of these trees are being used for crossbreed purposes by Coffee Research Center.

Coffee Pot $40

Fresh Injera 10 $12

Beef Sauce $10