Injera-Ethopian Bread-Donna

[Guest guest]

Hi Donna,

Surprisingly enough, I am not a big bread/roll eater. I use nutty/seedy whole

wheat bread for sandwiches and that's about it. I am watching my carbs and I

prefer to have the veggies over the bread.

 

I guess what I really love is using the injira bread to pick up and eat the

food; and everyone eating from the same platter. At the local Ethiopian

restaurant, they explained that the custom of eating from the same platter

insured that all who shared the meal would be friends (or at least not enemies).

A person would never share food and then kill someone they shared food with.

They also have a marvelous coffee ceremony where they roast the beans in a small

pan in front of you and the coals have some type of incense on them. Eating

there is a great experience all the way around, from the hot towels that you

wash your hands with - all the way through the coffee ceremony at the end.

Injira is sticky, so don't ever set it on a paper napkin or you will be eating

napkin with your food. LOL

 

We could never figure out the flavor---we thought it might have been a type of

vinegar. But, it is probably the sourdough starter (mentioned) that gives it

that slightly sour taste and which is such a perfect accompaniment to the

vegetarian platter which has different lentils, spinach and ummmm I forget the

rest LOL

 

If anyone gets a chance to go to an Ethiopian restaurant, be sure and let me

know how you like it.

Colleen

 

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purplepassion

Tuesday, December 20, 2005 1:22 PM

Re: Injera-Ethopian Bread recipe Hi Colleen.

 

 

I have never tasted it, I sure love the nan (bread) in Indian restaurants.

Does it taste like that? Probably not since it says you cook it like a crepe.

Colleen, don't you just love bread? I could like off ristuc rolls

Donna