An East African feast, including berbere lentils and vegetables, cucumber, coconut and lime salsa – and teff flatbreads to scoop it all up with
For years I’ve been trying to make injera, a pancake-like fermented bread that’s used in Ethiopia and Eritrea instead of cutlery. Its earthy acidity is the perfect complement to the region’s rich stews and soups. It took a private tutorial with Shewa Hagos of the Blue Nile cafe in Woolwich, south London, for me to realise (yet again) that some foods are best left in the hands of experts. Injera is an art that involves tending to a rather capricious mother batter on a regular basis, and relies on some serious experience (also, often reserved to mothers). Thankfully, injera can be bought online (from tobiateff.co.uk, for one), or serve today’s Ethiopian- and Eritrean-inspired dishes with any other bought-in flatbread, my own teff flatbread (see recipe below), or with rice or couscous.
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