"There is an art to making injera," Kibrom tells me. It requires practice and patience. Teff is mixed with water and allowed to sit for a week while it becomes inoculated with natural yeast as with sourdough bread. That goo will eventually find its way to a batter that will hit the surface of a hot pan to form the famous bread of Ethiopian cuisine which will be ripped to grab bites of the chicken stew, dorot wat.
While we cooked our way through a few iterations of injera that involved a lot of trial and error (at my end), I learned that Kibrom came to the United States as a refugee, after escaping from his war-torn country of Eritrea. Opening a restaurant and sharing his food was a way for him to stay connected with his past yet keep the doors open for people with whom he could share his culture and story.