Final answer:
Injera is a traditional Ethiopian flatbread made from the teff grain. It has a unique spongy texture and is a staple food in Ethiopian cuisine. Teff is a historic grain domesticated by the Nilo-Saharan people in the grasslands south of the Sahara.
Step-by-step explanation:
Injera is a traditional Ethiopian flatbread with a unique, slightly spongy texture. It is a staple food item in Ethiopian cuisine and is commonly served with various stews and dishes. Injera is made from a grain called teff, which is indigenous to the region and has been cultivated for thousands of years. Not only is teff used for making injera, but it also played a significant role in the agricultural practices of the Nilo-Saharan people in the grasslands south of the Sahara.
Historically, the Nilo -Saharans domesticated a variety of plants, including sorghum, pearl millet, watermelons, cotton, and gourds, alongside their efforts in cattle domestication and pottery making. These agricultural developments were part of a larger shift thanks to conducive climatic conditions that allowed for domestication and the subsequent development of societies. Teff's domestication is another continuum of the rich heritage of grain domestication in Africa.