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how to freeze injera?

  1. I use the following steps for freezing injera.
  2. Firstly, I prepare the injera as I would if I were to eat it.
  3. Next, instead of cooking it, I cover the injera with a damp cloth and then store it in an airtight container in the freezer.

Table of Contents

Second Answer

Injera is traditionally prepared with live yeast dough, which is fermented for 24 hours. The dough should be re-kneaded slowly before it rises for 45 minutes to an hour. It should then be set aside to rise for 1 hour more, or until doubled in size.

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To freeze injera for later use, the bread must first be cut into desired sections.

Can you put injera in the freezer?

The answer to this question is no. Injera, a flatbread traditional to Ethiopian cuisine, should not be put in the freezer as it will become soggy and turn to mush when thawed. It is best to store injera in a refrigerator or kitchen as it does not need as much handling as other food products.

Second Answer

Injera is a type of bread that can be put in the freezer. In order for this to happen, you should not wrap the injera with any sort of plastic wrap or anything else that might be detrimental because it will cause it to dry out.

How do you store leftover injera?

I stored my injera in an airtight container until it was ready to be used.

How do you store leftover injera?

Second Answer

To store leftover injera, the most important thing to do is to ensure that it doesn’t go too long without being consumed. Storing injera for longer than one day can lead to spoilage. If this is unavoidable, then frozen injera should be thawed in the fridge first before consuming. Leftover injera can also be stored in an airtight container on the counter if it will only be consumed within 48 hours.

What can I do with extra injera?

The Ethiopian bread, injera, has many uses outside of its traditional role in the Ethiopian diet. Unused injera can be frozen for later use. It is also a good food for people with gluten sensitivities or allergies because it is made primarily of teff flour, which is gluten-free. This bread can also be used in soups and stews to thicken them, as well as in sauces for meat dishes.

Second Answer

Ethiopian injera bread is a special type of bread made from a grain called teff. This bread is traditionally served with dishes of the same cuisine, such as lentil stew, spicy chicken, beef and cabbage, or vegetable stir-fry. Injera can be used in other ways, though. It may be eaten on its own with a peanut sauce dip, or paired with any non-Ethiopian dish to add an extra layer of flavor.

Can injera go bad?

Injera is a thin, sour Ethiopian bread that is made from teff flour and cooked on a griddle. It can be eaten alone or used as an edible utensil for scooping other foods, typically vegetable or meat stews. The high water content in injera makes it perish quickly after being cooked so it is typically served hot.

Second Answer

Injera is a sourdough-risen flatbread that is made with teff flour and can be left out in the open without any special care. It does not need to be refrigerated like most other bread. The acidic environment created by the fermentation of the injera prevents bacteria from being able to grow on it normally, so it can last for several weeks if stored properly.

Is Ethiopian injera healthy?

Injera, a fermented flatbread eaten throughout Ethiopia, is made from teff flour, a gluten-free plant-based protein. It is a healthy food because of its low glycemic index and high fiber content.

Second Answer

The question of whether or not injera is healthy is difficult to answer. Injera is made from a mixture of teff, wheat, and barley flour, so would would have to consider how these ingredients affect the user’s health. For example, wheat has been linked with celiac disease and iron deficiencies.

Can you freeze Ethiopian food?

Ethiopian food is considered to be a national dish of Ethiopia and Eritrea. It is made up of vegetables, meat, and grains in the form of either a wet or dry delicacy. Ethiopian cuisine is known for having spicy and aromatic flavors and it is very spicy. This type of food is not usually frozen because it will spoil, but it can be placed in the fridge for up to 3 days.

Can you freeze Ethiopian food?

Second Answer

Ethiopian cuisine is based on the three pillars of wat, tibs, and shiro. The most traditional recipe for most wat is made with chicken or beef that is slow-cooked in an iron pot called a dega. Ethiopian food is not typically frozen.

Is Injera good for diabetics?

Glucose is a type of sugar that is derived from carbohydrates. It can be found in many foods and does not require insulin to convert to energy. Injera has a low glycemic index (GI) which means that it does not cause spikes in blood glucose levels after consumption, making it good for diabetics.

Second Answer

Injera is a type of Ethiopian sourdough flatbread made from teff flour that is typically used as a staple food in the Ethiopian diet. It has been found to have a lower glycemic index than most other wheat-based products, which makes injera an acceptable option for diabetics.

How do you reheat Ethiopian bread?

Ethiopian bread is typically made from teff flour and may be eaten as a side dish with any meal. To reheat Ethiopian bread, place the piece of bread in a microwave safe dish and heat for about 20 seconds on high power. However, if it is already quite hot or you would like to make it cold again, remove it from the oven and allow it to cool off for 5-10 minutes before serving.

Second Answer

Ethiopian bread can be reheated by placing in a preheated oven for 10-15 minutes at 350 degrees Fahrenheit.

Can you heat up Ethiopian food?

Ethiopian cuisine, also known as Ethiopian traditional food, is a typical cuisine of Ethiopia. This includes a rich variety of roasted and boiled vegetables and meat dishes. It does not tend to use couscous or rice as much as other African cuisines do.

Second Answer

Ethiopian cuisine is a unique style of cooking characterized by its use of spices and fresh vegetables. The cuisine can be enjoyed without any need for preparation aside from heating the food. However, Ethiopian meals are typically eaten with injera bread and diners usually take their time to enjoy the meal so it is not recommended to prepare them in advance.

What is Ethiopian Kinche in English?

Ethiopian cuisine is rich and varied, and kinche can be considered a representative dish. Kinche, which derives from the Amharic word “enkinche,” is made of fried chickpeas or beans mixed with a cereal-based flour called niter qibe. This mixture is then either cooked into a pancake or a type of bread that could be eaten with a soup.

What is Ethiopian Kinche in English?

Second Answer

Ethiopian Kinche translates to English as “stew.” The dish is a hearty stew made with beef and vegetables. It is typically eaten with injera, a type of thin, unleavened flatbread, and other Ethiopian foods like shiro (chickpea flour stew) and alicha wat (spicy lentils). The dish is traditionally served on Saturday evening because it can be reheated for leftovers on Sundays.

What is injera made out of?

The flatbread used in Ethiopian cuisine is called injera and is made out of fermented teff, a cereal grain that is part of the grass family. The injera is usually sour and spongy in texture and often has a tan or brown color. Injera was originally made out of barley which has been identified as the oldest cultivated grain. It is traditionally served with stews, vegetables, beans, lentils, and other side dishes called wat.

Second Answer

Injera is a traditional Ethiopian and Eritrean bread. It is made out of teff flour, water, and a starter culture called niter kibbeh. There are two styles of injera: the traditional sourdough variety and the newer quick-rise variety.

What can I eat with injera?

Injera is a traditional Ethiopian food that is made with teff flour and water. It can be eaten by itself, or with other dishes such as lentils, fried eggs, and kik alicha (a dish of yellow split peas and mild spices). The injera has a spongy texture and can be used as a utensil to pick up food. The taste of the dish varies depending on the type of teff flour used.

Second Answer

Injera is a special kind of Ethiopian flatbread that is traditionally eaten with Ethiopian dishes. These dishes are often rich in vegetables and spices, or sauces. Typically, food is placed on the injera using the fingers, then shiro, wat shiro, tikil gomen, mesir wot, doro wat are all common dishes to eat with injera.

How do you make injera Fluffy?

Injera is a light, round, tangy Ethiopian bread typically made from farina (Emmer), wheat flour, and water. To make injera fluffy, it is best to make the dough with a sponge and then use a banneton (wooden or plastic bowl) to shape the dough into the desired size and thickness.

Second Answer

To make injera fluffy, one must preheat the pan to medium heat. One should also add about two cups of water before adding the teff flour and gradually stirring it into a thick batter (approx. 10 minutes). It is then allowed to rest for about 10 minutes while the water evaporates. After that, you can add more water and continue stirring until it reaches its desired consistency.

Why is my injera sour?

The injera is sour because it has been fermented to make the dough rise. Traditional injera recipes use a sourdough starter and fermentation for this purpose, but there are also modern methods that don’t require souring.

Why is my injera sour?

Second Answer

The scientific answer is that the acidity in the injera will rise if not cooked for long enough. The yeast ferments the dough and forms carbon dioxide, which leads to increased gas production. This leads to bubbles in the batter, which breaks down the gluten molecules in the flour which then releases more sourness into it.

Is Ethiopian food healthy?

Ethiopian food has high levels of dietary fiber, which can help to improve digestion and relieve constipation. The spices used in Ethiopian cooking are thought to have anti-inflammatory properties that may be beneficial to those with arthritis. There is also a lack of meat in Ethiopian cuisine, so vegans should find plenty of options.

Second Answer

Ethiopian food is both healthy and delicious. The cuisine consists of meats, vegetables, and grains such as rice and quinoa. They also have a variety of spices including cumin, coriander, garlic powder, cardamom, and turmeric that add to the flavor.

How many calories is one injera?

Injera is a flatbread that is made from whole grain teff flour and water. It is traditionally cooked on a griddle called a “mitad” which has a distinctive large, round shape. Injera derives its name from the Amharic word for “bread”. Traditionally, injera is used as a utensil to scoop up stews or other foods.

Second Answer

The average injera is about 190 calories. This can be confounding for those trying to maintain or lose weight because injera is eaten with every meal and injera is mostly made from flour, which has no nutritional value. The small amount of calories in injera comes from the cooking process, which involves boiling the dough until it becomes a cake-like texture.

How much calories does 1 injera have?

The amount of calories an injera has is dependent on the size of the injera. A small, round injera may contain around 300-400 calories. A larger one, about an inch or so thick can have as many as 700-800 calories.

Second Answer

The amount of calories an injera has is dependent on the size of the injera. A small, round injera may contain around 300-400 calories. A larger one, about an inch or so thick can have as many as 700-800 calories.

What is the best Ethiopian dish?

The best Ethiopian dish is injera. It is a sourdough flatbread that is used as a wrap, similar to a tortilla or pita. The bread has an earthy and tangy taste and texture, and it is typically served with wat, which is a traditional Ethiopian stew made from various vegetables and meat and seasoned with garlic and ginger.

Second Answer

In Ethiopia, the best dishes are usually based on culture. The Ethiopian cuisine is a blend of African and Middle Eastern influences. There are also European ingredients that have been introduced over the years. In many regions, the staple food is a bread called injera. It is made from a grain called teff that is cooked into a fermented batter and then left to ferment for up to three days. Teff is gluten-free and provides much fiber as well as iron and calcium.

Can you refrigerate injera batter?

It is not recommended that injera batter be refrigerated. The reason for this is that the batter needs to use fresh ingredients in order to have a successful fermentation. If these fresh ingredients are not used, the injera will have off flavors and may have bacteria growth which can lead to food spoilage.

Can you refrigerate injera batter?

Second Answer

Injera batter can be left at room temperature for a few hours. The fermentation process continues when the mixture is left to sit, so it’s best to refrigerate the batter in order to slow down this process. One approach is to let it ferment for an hour or two and then refrigerate it, which will extend the shelf life of the batter and give you time to use it in recipes.

How do you reheat teff?

Tef is a grain that is usually eaten as a breakfast cereal. It can be reheated in the microwave or on the stovetop. To reheat it, you need to first wet you teff, which helps it to steam and maintain its texture after being heated. In a bowl, dissolve three tablespoons of water with one tablespoon of oil and mix in 1 tablespoon of sugar.

Second Answer

This can be done by reheating the teff into its final dish, or by microwaving it with a little bit of water for 10 seconds.

The way to reheat teff is to heat the teff up again in their dish, or by microwaving it for 10 seconds with some water.

How do you eat injera?

Injera is a very thin, spongy bread made from the seeds of teff grains. Traditionally, it is only consumed with Ethiopian dishes, but can be used to make sandwiches or as a wrap with any meal. When eating this bread, tear off pieces of the injera with your hands and use it to scoop up food on your plate that’s been prepared in the Ethiopian style.

Second Answer

The specific ingredients in injera depend on the region and the cook, but these pancakes are usually made with teff flour. Injera is most often eaten as a utensil for scooping up food from a shared dish such as a meat and vegetable stew called wat. The injera, which can be eaten directly dipped in stews or as a wrap for sandwiches, is torn into small squares and then used to scoop up the stew or other dishes.

What is the difference between injera and teff injera?

The difference between injera and teff injera is that the latter contains only the main ingredient, teff, while the former may contain other ingredients like wheat flour. Teff injera can be found in Ethiopia.

Second Answer

Teff injera is a staple food, made of ground teff flour, water, and salt. It is mostly used as a utensil to scoop up food.
The difference between injera and teff injera is the type of flour used. Teff injera is made from ground teff flour, while regular injera is made from wheat flour.

Is injera high in iron?

Injera is not a high-iron food. Injera is a class of traditional East African flatbread made from teff flour, Ethiopian spices, and water. Like other foods, injera only has a minimal amount of iron in it.

Second Answer

Injera is a sourdough-leavened flatbread that is the staple food in Ethiopia and Eritrea. They are usually made from whole grains like teff, wheat, barley, maize, millet or sorghum. The fermentation process increases the bioavailability of the minerals such as iron. Fermentation was shown to increase iron intake by 10%.

Is injera low GI?

Injera is a traditional Ethiopian bread that is made from teff, a gluten-free grain. Studies have found injera to be low GI, with a glycemic index ranging between 20 and 30. A glycemic index of 50 or higher is high on the GI scale, while under 5 is low. This means that injera is not only delicious, it also has a low glycemic index and can make people feel full quickly.

Second Answer

Raw wheat grains are the main ingredient in the production of injera. The high carbohydrate content provides a low glycemic index food item, which makes it better for pasta. The traditional fermentation process also means that this grain-based dish is high in fiber, low in fat, and rich in antioxidants.

Who invented injera?

Injera is a type of unleavened bread traditionally made from teff, a kind if ancient grain that came from Ethiopia. In order to make injera, fermented teff flour is mixed with water and left to ferment for several hours. After it is fermented enough, the dough is formed into balls and allowed to rest until it becomes sponge-like in consistency. The dough balls are then flattened with the back of a spoon before being cooked on a griddle.

Second Answer

Injera is a sourdough-risen flatbread that is used to scoop up other dishes in Ethiopian cuisine. The word “injera” means “bread.” It is made by mixing whole grain flour with water and then baking the dough on a griddle. Traditionally, injera was made using millet or sorghum, but today it is also made with barley, corn (maize), wheat, or rice flour.

What is teff injera?

Teff injera is a type of Ethiopian flatbread made with teff flour. The dough is made using the sourdough technique, similar to sourdough breads in other parts of the world. Teff flour has a high amount of protein (for gluten-free baking) and it also has a low glycemic index which helps with diabetes control.

Second Answer

Teff injera is typically a flatbread made of the grain teff and water, and cooked over a stovetop.
It is primarily used as a dipping for spicy or sour foods.

How do you bake injera?

The process of making injera starts when wheat is soaked in water for about an hour. The wheat then has to be ground into flour, running the chance of becoming too wet or too dry in the process. The flour will then be mixed with water and yeast, sometimes adding salt to taste. After letting these ingredients sit overnight, it will be heated on a stovetop to create a thin pancake-like dough called tef.

Second Answer

So you want to know how to bake injera? Well, this is a very interesting question. I’m not entirely sure if I can answer this because I’ve never baked it before. What is the science behind baking it? You need some sort of yeast? Is that what sticks the dough together? If you mix flour and water together with yeast, the yeast turns the sugar in the flour into carbon dioxide gas which makes bubbles.

Why is Ethiopian food so expensive?

Ethiopian food is traditionally slow-cooked but it takes a long time to cook. The spices that they use in their cuisine are also expensive due to importation costs and because of weather conditions in Ethiopia.

Second Answer

Ethiopian food is expensive because it is a labor-intensive cuisine due to the process of preparing injera, a spongy bread made from teff flour. Injera requires hours of kneading and fermenting.  It can take up to three days for a single batch of the dough to reach the right consistency. In addition, they typically cook by placing food in a wok-like pot called a “Tegama,” which means “to boil.

What is special about Ethiopian food?

Ethiopian food is special because of the taste and its cultural significance. It has a distinctive spicy flavor that is more popular today. The use of spices makes it difficult to replicate the flavors in other countries which adds to its uniqueness. It also has a history dating back to Aksum where it was first created. This history is important for understanding the cuisine’s origins and how it is part of Ethiopian culture.

Second Answer

Ethiopian food is special because it incorporates a number of different influences, including African, Mediterranean, and European. Additionally, Ethiopian cuisine is characterized by an extensive use of garlic and berbere, a spice mixture that includes cayenne pepper, ginger, cardamom, cloves, and coriander seeds.

Do you eat Ethiopian food with your hands?

Ethiopians do not use utensils when they eat their food, rather they use their hands. This is because the culture of Ethiopia has been shaped by its geographical location and climate, which is largely hot with a scarcity of fresh water. In this environment people needed to be able to access food effortlessly and quickly using their hands, and so the tradition of using your hands when you eat had to be formed in order for people to survive.

Second Answer

Ethiopian food is a staple of East African cuisine. The majority of Ethiopian food is eaten with the hands, and thus can be classified as a finger food.

What is Ethiopian Bula?

The Ethiopian Bula is a folktale which is typically sung in the Amharic language. The beginning of the story varies, but it usually starts with a man (often nameless) who has wandered into the forbidden forest and gotten lost. He meets up with an old woman, often referred to as “The Witch” or “The Evil One” (Yene Meskel), who decides to help him out of his predicament.

Second Answer

Ethiopian Bula, also known as Ethiopian coffee ceremony, is an ancient ritual. The ceremony itself is used to create a space for relaxation, contemplation, and dialogue. The first step of the process involves roasting Ethiopian coffee beans by placing them into a clay pot that has been fired to produce a black pot. This type of pot is called an ibruk. After the beans are roasted, they are ground with a hand-held grinder called an hunakan.

How do you make Chechebsa?

Chechebsa is a traditional Arabic dish that is made by deep-frying a dough of semolina, finely chopped onions and garlic, and grated fresh cheese.  When the ingredients have been mixed well with a little water to create a dough, shape them into small circles. Fry in hot oil until golden brown on both sides. Serve as snacks or as an accompaniment to meals or as part of a mezze selection.

Second Answer

Chechebsa is a Moroccan meat pie made with ground beef, suet, spices, and onions. The dough for the crust can be made from wheat flour or semolina. The dough is rolled out, the filling is placed in the center, and then it is folded around the mixture to form a small rectangular shape. It is then deep fried until crispy brown on both sides.

Is Cracked wheat healthy?

Cracked wheat is not a healthy food. It is a non-whole grain and is simply ground whole wheat, which has been stripped of the nutty brown bran and germ. These parts of the wheat kernel are high in fiber and nutrients such as magnesium, vitamin E, calcium, riboflavin, iron, zinc and folate. As Cracked wheat lacks these important parts it is considered an unhealthy food.

Second Answer

Cracked wheat is a whole grain, and it can be used to make bread or porridge. Many people say that this food is healthy because it is high in fiber and complex carbohydrates and has a low glycemic index. The glycemic index shows how quickly glucose enters the blood stream after eating something.

Why is Ethiopian food similar to Indian?

Ethiopian food is similar to Indian because they both use a variety of spices, from garlic and ginger to cumin, cayenne pepper, coriander, turmeric, and cardamom.

Second Answer

Ethiopian food is often called a “Soup-and-Tibs” diet. This reflects the Ethiopian use of rice as a staple along with meat and vegetables cooked in a vegetable broth. The Ethiopian cuisine can be described as a complex system that integrates traditional culinary traditions, regional variations, periods of isolation, and other factors. Ethiopian food bears similarities to Indian cuisine due to the usage of curry spices.

What is Teff called in India?

Teff, or tef, is called teff in India. Teff is a cereal grain native to the highlands of Ethiopia. Teff has high levels of calcium, iron, magnesium, phosphorus and other nutrients. The grain is gluten-free and provides about 5 grams of fiber per serving. Teff can be used as an alternative flour for baking. It can also be cooked whole, ground into flour or blended into milk for porridge.

Second Answer

Teff is a staple food in India and the Indian name for the grain is ṭāfā. The gluten-free flour can be used to make many types of foods from flatbreads, noodles, and even pancakes. It’s an excellent source of iron and calcium, which can be found to help boost your health.

How do you store injera starters?

Injera starters are created by adding water, flour, yogurt, and yeast to a container. The mixture is left to sit overnight or for several days until the starter becomes active. Traditionally, the starter is stored in containers made of clay or salt blocks. However, it can be stored in plastic containers as long as they are thoroughly dry before being used.

Second Answer

In order to store injera starters, the starter needs to be mixed with a small amount of all-purpose flour and set aside in an airtight container. The ratio of starter to all-purpose flour should be about one part starter for every cup of flour.

What do Ethiopian speak?

Ethiopian speakers speak an Afro-Asiatic language. They are also known as Ethiopian Semitic languages. The history of the Ethiosemitic languages is not fully known, but they are most closely related to Hebrew and Arabic. This group of languages is referred to as Cushitic languages by the linguistic classification system.

Second Answer

The Ethiopian language is called Amharic. It is a Semitic language, as it has similarities to the other Semitic languages such as Arabic and Hebrew. The origins of the language can be traced back to Sabaean, an Ancient South Arabian kingdom that was located in what is now Yemen.

What are Ethiopian spices?

Ethiopian spices are typically based on the ‘korarima’ or berbere, a spice paste that contains chili peppers, garlic, ginger, cardamom, cloves and other spices. Ethiopian cuisine also incorporates other common ingredients like onion, tomato, celery, leek, banana leaf and hot pepper.

Second Answer

Ethiopian spices are never found in traditional cookbooks. They are not used in most dishes because they are not necessary to the dish’s taste. Spices only serve to make food more appetizing for the eyes. But Ethiopian spices are actually essential to some dishes, like making berbere sauce. Berbere sauce is made of cayenne pepper, garlic powder, onion powder, thyme, cardamom, salt, ginger and black pepper.

Why does injera have holes in it?

Injera is a sourdough flatbread that is made out of wheat grains. It has holes in it because the dough is left to ferment for over 10 hours before being cooked on hot stones. The process of fermentation causes gas bubbles to form, which lead to the formation of small holes in the dough.

Second Answer

Injera is a kind of sourdough bread made out of teff flour, wheat flour, and water. Like other types of bread, injera has holes to allow it to rise in the oven. The rounding in shape in the bread is because the dough is made by slapping wet dough with the hands in a circular motion on an open surface. This shapes the dough into rounds which are then cooked to be served with either meat or vegetables for dinner.

Should I stir injera?

Stirring the injera before serving it is a cultural practice. Injera is a sourdough flatbread with a unique, spongy texture and a light, airy flavor. It is traditionally made from teff flour ground into a very fine powder and mixed with water to produce a dough that can be stretched out into thin sheets. Injera was developed in Ethiopia and Eritrea, where the climate does not allow for storing wheat or other grains.

Second Answer

Stirring is not necessary. Depending on the use, people may choose to stir the injera before serving it. Stirring causes the formation of holes in the injera (akin to how crepes become crispy).

What should injera batter smell like?

An ideal injera batter should have a strong aroma of sourdough. It should be elastic in nature and have a thick consistency. This combination of qualities is needed to achieve the desired characteristic that is paper-thin, porous, and spongy.

Second Answer

A good tasting injera batter should have a sweet, sour, and salty taste with a slight hint of bitterness. It should not smell like yeast which is typically used to make bread.

Does injera have gluten?

Injera is a traditional Ethiopian bread made from teff flour. Although it is usually not mixed with wheat flour, it does have gluten.

Second Answer

Injera bread is a fermented crepe-like sourdough yeast bread typically found in Eritrea, Ethiopia, and Somalia. It is made from a batter of water and grains that has been fermented using wild yeasts from the air. Injera does not have gluten because it is made from sorghum flour which has none.

Is it safe to live in Ethiopia?

Ethiopia is not safe to live in. The country has experienced a number of civil wars, political instability, and economic collapse over the past decades, causing people to flee the country. It also has one of the worst human rights records in the world because torture, summary executions, imprisonment without due process, and killings are reported to occur on a regular basis.

Second Answer

The answer to the question is highly subjective. While their are some areas of the country that are safe to reside, there are other regions where one may run into danger. These regions usually consist of high-risk zones so it is best to avoid these areas if traveling or living in Ethiopia.

Is it safe to go to Ethiopia right now?

In light of the recent famine in Ethiopia, it is important that a person be aware of the political and economic issues that may effect their visit. First, a traveler should be aware that there are strict laws about bringing food into the country. People who violate these laws can face fines up to US$ 1,000.

Second Answer

Ethiopia is currently in an unstable period of turmoil, with political violence being rampant. The government has been overthrown by the military, and the economy is declining rapidly. There are many refugees coming across the border from Somalia, and there is a high risk that they will be trafficked or abused. At this time, it would not be safe to go to Ethiopia.

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