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Congrats on 5 wonderful years! Many more :)

Thanks! I'm always excited to see Ethiopian recipes as mused upon by non-Ethiopian cooks.

I have been trying to make my own for years, and have passable versions of gomen, yellow split peas, and a few meat wots. Still working on the injera. Do you use ivory or brown teff? Cut with wheat flour or no?

Hope you'll be posting your new (?) shiro recipe soon.

I wonder how this gadget would work for Nann? Done any experiments?

I'm going to go with "not well" on the naan question, since naan need most of their heat from above. (You stick them to the inside of an oven to bake.)

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