Re: [CH] Ethiopian food
Sandy Olson (sandyo@wctatel.net)
Sat, 14 Sep 2002 10:41:14 -0500
A group of friends enjoyed Ethoipian food for the first time at a good place
in Minneapolis. As has been described, it was served on a huge communal
platter in the middle of the table even though they took individual orders
from all of us...about 8 people. We didn't know what was what but enjoyed
all of it. Nothing was too spicy so my moderate tongue had a really good
time.
The injera, made of teff (I asked about it and got the whole story...the
batter is made the night before and fermented on the counter top before
being baked the next day), has a slightly sour taste that reminded me of our
Calif. sourdough bread. It was also very spongy and pliable so you tore off
a piece and would easily scoop up the food from the platter before popping
the whole thing in your mouth.
I've always had the plan to make some injera at home, just never got it
accomplished. Thanks to whomever started this thread because it piqued my
interest again.
SandyO
CH #1146 of the moderate, but international, persuasion