"Lovely objects and nicely in spirit with what I also saw doing AP work around injera in Ethiopia.  All the right parts are there and each is beautifully and thoughtfully made.  The mitad (disc) portion is a bit small, but I presume it was sized for standard kitchen burners rather than traditional mimicry.The only thing that strikes me as off the mark is the actual cultural relevance.  Few if any modern Ethiopian kitchens care to make injera in the same way that only a tiny minority of westerners make bread at home; most of us buy it from bakers.  While injera is a part of Ethiopian food culture on the whole, but once people's income rise above subsistence farming levels they almost all just buy it from professional injera makers.  Also very, VERY few households I worked with put any care at all into the kitchen and its tools: women are seldom doted on with spare cash, and they do all the cooking.  Knives forged from rebar, cracked gourd pots, and rusting stoves are often stuck behind lovely new houses with modern accoutrements.  That design and fabrication is many orders of magnitude nicer than any cooking supplies I ever encountered (though I spent a mere 2 months there, so I'm hardly a complete expert.)  Pretty object, though."