Any Ethiopian food fans here?

I have a good Ethiopian friend who's daughter used to cook for us. The flavors were very nice! I located a local source for one of the spice blends, bere bere. While I'm there on Sunday I figured I'd get some teff flour and try my hand at making injera bread. It is made as a fermented batter. It looks as though it may take a couple days to ferment. Kinda like a sourdough, but cooked on a griddle or frying pan. If any of you have done this, I'd appreciate your tips.