I got some in my fridge, its used in stews and rice (Jollof, party, fried) to bump up that umami falvor. African stews are not what you think though, they are very thick and you either put them on rice to eat or eat with your hands using a starch (pounded yam, fufu, garri, etc... think of a thicker mashed potato)
Do not forget injera I bought a 25 pound bag of teff and made four or five attempts at homemade before giving up and going to my local east-west market to source. That's one tough ferment to get right.
mmmmmm My wife makes south african curry that is served on rice. add some bananas, coconut and chutney to top it off, so good.
Love me some injera, but for some odd reason the wife doesnt get down with east African food. Injera is a superfood, suprised it hasnt taken off more with the health foodies.
Injera vs. Dosa? Two of my favorite burritos. African stews>Indian for me though even tbough they are often similar.
That’s really upping the efficiency of unloading containers. Crack them open like an egg.. Wonder what that was loaded with that over stressed the container. When they make pools out of the things, I think it shows the integrity of them.
Likely it wasn't overloaded, just one of the edges/sides had a dent that compromised the structure. Like a Coke can with no dents will support your weight standing on it, but one little imperfection and it collapses.