Source Ethiopia featured in Independent's Addis Ababa City Guide
Our cooking experience was featured in a 48 Hour Guide on Addis Ababa on independent.co.uk
An extract from the article:
A staple of Ethiopian cuisine, injera is a mildly sour, spongy flatbread made from fermented teff flour (and sometimes additional flours, such as barley). Stewed main dishes are typically served atop injera and eaten by hand, using more injera to scoop up mouthfuls of food. Several tours in Addis offer injera making components – My Guzo’s Culinary Tour is a popular one (£79). Daniel and Tigist on Traveling Spoon offer private cooking classes in their home (£72pp, with discounts for groups)."