Sub-Saharan African Breads and Pastries

Gathers the breads and baked staples of Sub-Saharan African culinary traditions, including Ethiopian injera, a fermented flatbread made from teff, East African chapati and mandazi, and West African fried dough snacks, spanning fermented flatbreads eaten with stews and sweet fried doughs eaten as snacks. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.