Ethiopia occupies an exceptional status as Africa’s oldest country and has developed a sense of national identity. However, the degree of national identity experienced by Ethiopians varies. The southern region, which was incorporated into the country at the end of the nineteenth century, may have lower awareness. However, this appears to be shifting. This study examines the case of an ethnic group with respect to their attitude towards injera. Injera is a pancake that is produced by fermenting and baking a batter of water and teff flour. Teff, the main ingredient, is a millet that is grown mainly in Ethiopia. While injera has been integral to northern Ethiopia’s diet, it is occasionally eaten on holidays or market days in the southern region. The same is true for the Malo, an ethnic group with a population of approximately 150,000 living in the southwest. Cultivated for long in Malo, teff is consumed in multiple forms. But today, it is most typically consumed as injera. Although injera has been a staple food in Ethiopia, Malo people have only begun to consume it in recent decades. Now, not only is it an essential ingredient in festive dishes but numerous injera stalls line the streets on market days. It has become an indispensable food. The changing relationship between people and the state may have contributed to this shift. Although the Ethiopian state was once perceived as a malevolent entity, young people tend to exhibit greater awareness of their national identity. Injera was traditionally regarded as symbolic of the oppressive state. Since the revolution, however, they have embraced injera and, today, it has acquired a special status and is widely regarded as a delicacy.