The spongy pancake-like flatbread made from fermented teff (a gluten-free grain indigenous to Ethiopia) is a signature to every Ethiopian meal.
By Tom Mwiraria (Daily Nation) |
When I visited Abyssinia recently, I was introduced to the land’s age old delicacy. With friends we sauntered through the veins of Addis, amongst the skyscrapers glitter and into a random eatery.
The restaurant was full. An old couple was dining side by side studiously bent over their meals. A group of young women in their twenties collapsing with helpless giggles.
Pancake-like injera bread was set before us; stretching around in a huge circular tin plate. Coffee-brown colored mounds of what seemed to me like curries were brought and I was torn between wanting to savor it and inhale it. We all tore through injera bread and chowed down with aromatic beef stew. The aroma and communal style of dining was interesting Our hearts melted with pleasure. I wanted to learn more about Ethiopian delicacies.
Upon my return, I was on the hunt for delight of Ethiopian cuisine in Nairobi. The cuisine follows the culture enriched by millennia of long distance trade and exchange with the Middle East, Asia and the Far East. The food is prepared with creativity and the end result is a delicacy that is unique and extraordinarily flavorful.
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