Traditionally Ethiopian food is served on injera – a flat bread made from fermented teff grain. Teff flour is widely available here now as it’s being hailed as the new gluten-free grain.
By Lilly Higgins (The Irish Times) |
I love beetroot and thought that I had cooked them in every way possible, that was until I tasted a divine Ethiopian dish at a market stall last year. Now any time I’m near the Emye vegetarian food stall at Mahon Point or Midleton Market I get a takeaway box of delicious Ethiopian food.
I love discovering food like that. Accessible, natural ingredients cooked and combined so thoughtfully and for me, in a new and exciting way. Fizzy Teklegiorgis makes these incredible dishes like the beetroot and potato one, best eaten at room temperature.
Other dishes on offer include a potato and cabbage mix, a lentil dish, a cabbage, celery and olive dish that tastes so crunchy and fresh and much more. One of the stars of the stall is the shiro. It’s a type of stew made from ground chickpeas, lentils or beans and spices among other things. It tastes deliciously savory with a unique umami flavor.
It’s not very spicy but still has some heat. My eldest son is quite addicted to it. When he see’s me open the lid of the take-away box he dives in and scoops up most of the shiro to put on a crusty baguette. Fusion food. He really does love it. Traditionally Ethiopian food is served on injera – a flat bread made from fermented teff grain. Teff flour is widely available here now as it’s being hailed as the new gluten-free grain. A large injera is placed on a platter then several different dishes spooned in mounds on top with even more rolls of injera tucked between. Food is served communally and the injera is used to scoop it up. The flat base injera is then soaked with all of the gorgeous sauces and is possibly the most delicious one as a result.
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