An Evening in Ethopia

I am fortunate enough to have friends with connections. My lovely friend Cyndi received some Ethiopian bread from a friend of a friend. It's good to know where your food comes from huh? Anyway, this bread is called Injera. It's a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour and is traditionally eaten in Ethiopia, Eritrea, Somalia and Yemen. This bread sparked an Ethiopian feast.

Injera bread has a spongy, somewhat elastic texture. I wouldn't describe injera bread as all too flavorful. It's simply a vehicle for the main dish.

The first dish Cyndi conjured up is called Ethiopian Cabbage. It contained potatoes, carrots, cabbage, onion, cumin, tumeric, salt, and pepper. It was thick, hearty and spicy. Perfect for eating with injera.

The second dish was Yemiser W'et or Spicy Ethiopian Lentil Stew. It contained red lentils, onion, tomato, garlic, cumin, paprika, and some other spices we don't own. This dish was extremely flavorful and fiery.

Thanks for the wonderful meal Cyndi!