I'm pleased that you and Karen had a good experience at your Ethiopian restaurant. "Tef" by the way is the essential grain from which the Ethiopians mix up the "injera", the sourdough pancake used to help consume their tasty and spicy stews. It takes a steady hand to pour the injera batter onto the waq, from the inside out. And it's important not to flip the two-foot pancake over, leaving one side sponge-like to absorb the stew. We found it interesting that the Amharic word for picking up a choice part of the stew in injera and popping it into a neighbor's mouth, "gorsha," was the same word as for "bribe."
Back when I was much younger, we Peace Corps volunteers used to fantasize on how long it would be before Ethiopian restaurants replaced pizza parlors in the States. Invest now!