Wonderful. Loved the story about injeera. Sounds challenging! Lucky they sell it at a local market here. Will make the Chicken W'ett.
Several years ago, I was catching a taxi in Washington, DC. and had the taxi driver, who was from Ethiopia, give me the long story on how women make the spice berbere that is used in many Ethiopian dishes. He gave me some. It was very flavourful and hot! Here is a description:
There was an interesting feature on African food 2 days ago on the Food Chain programme from the BBC World Service; basically saying how the old foods are dying out as more people move to the city and don’t have the time to prepare the indigenous dishes, many of which take a long time to prepare.
Thanks, Jo. Method I described requires firewood for cooking in the open air - firewood already in short supply on-shore and was part of a coffee-bean bargaining-situation with the monks on the coffee-growing islands in Lake Tana.
Wonderful. Loved the story about injeera. Sounds challenging! Lucky they sell it at a local market here. Will make the Chicken W'ett.
Several years ago, I was catching a taxi in Washington, DC. and had the taxi driver, who was from Ethiopia, give me the long story on how women make the spice berbere that is used in many Ethiopian dishes. He gave me some. It was very flavourful and hot! Here is a description:
https://en.wikipedia.org/wiki/Berbere
There was an interesting feature on African food 2 days ago on the Food Chain programme from the BBC World Service; basically saying how the old foods are dying out as more people move to the city and don’t have the time to prepare the indigenous dishes, many of which take a long time to prepare.
Thanks, Jo. Method I described requires firewood for cooking in the open air - firewood already in short supply on-shore and was part of a coffee-bean bargaining-situation with the monks on the coffee-growing islands in Lake Tana.