An adventure in trying out different cuisines in America.....
Tuesday, June 19, 2012
When we first tried Ethiopian food, we were surprised at how similar it is to Indian cuisine. The food is spicy and there are a lot of stir-fried vegetables/green leafy vegetables and even a kind of ‘dal’ along with meat/poultry.
Traditionally food is eaten from a common plate and the staple carbohydrate is a crepe/ dosa called ‘injera’ which is basically eaten with all the gravies/meat/vegetables.
The injera is broken by hand into bite sized pieces and dipped into the several side dishes that accompany a meal just like a roti/dosa. Some places serve the side dishes on the injera itself (which looks like a thin porous grey cloth/napkin on a tray/plate), but we asked for it to be served on the side as it tends to get soggy after a while.
Injera is made from locally grown millet called ‘teff’. Like most millets, it’s a tiny round grain with no gluten and rich in calcium, iron and fiber.
The making of injera is a long process. The teff is first ground into flour, and then mixed with yeast and water and left aside to ferment for 2-3 days. After it is fermented it is poured in circular motion (just like dosas) onto a hot flat iron pan. Due to the fermentation, the injera has a slight sour taste.