[Sca-cooks] Ethiopian food

[Olwen the Odd]

>> > Consider Ethiopian food,
The bread you are speaking of is called Injira it is a beer batter type
panacake thing.  Not like our US beers though.  Ethiopian food is one of my
favorites.  What you described here are some examples, you did seem to leave
out the peas and lentals and chickpeas.  There are others that are very good
as well.  Their foods tend to be either very spicy or quite mild.  In most
restaurants they usually have them marked as such, same as in Chinese
restaurants.  I have had the pleasure of some Ethiopian red wine.  It is not
usually available in the U.S.  If it were it would certainly be found on my
wine rack.
Olwen

>
>>So, how would you describe Ethiopian food? What makes it unique? I
>>thought it was mostly piles of things which you scooped up with a piece
>>of bread.
>
>Yes, that part is different.  But the piles of food themselves aren't so
>much different.  It's been over a year, and I'm sure they modified recipes
>slightly to suit the types of vegetables and peppers available, so perhaps
>not as 'authentic' as possible.  I can recall:
>
>a greens dish, in which the mustard or collard greens were well chopped and
>well cooked, and seasonings included peppers - not all that different from
>the well cooked collards with pepper vinegar I grew up eating.
>
>a potato salad type dish--no mayonaise.  cooked, cooled, bits of other
>vegetables, incl. bits of jalepeno peppers all stirred in. I don't recall
>further details.   There might have been vinegar or lemon juice or some
>other liquid added, but overall, rather dry.
>
>a fried fish dish
>
>a fried then stewed in spicy sauce chicken dish--invariably served with a
>boiled egg that had been peeled and also cooked in the sauce
>
>a lamb stew with many spices, similar to Indian dishes.
>a beef stew the same
>
>These last two might also have had eggs cooked/served with
>
>all the stews had thick sauces, runny sauces would spoil the platter sized
>pancake they were served on.  You also get more of the pancakes to tear up
>and use for scooping.  The pancake is a little sour--the batter is
>fermented
>(like sour dough).   We could never decide if scarfing the remaining
>pancake
>as plate was polite or not.  Decided not to worry about it--all the juices
>that had soaked into it were too good to miss.
>
>>
>>A friend has mentioned an Ethiopian resturant in Dallas. We may try
>>it out sometime.
>
>Go with your friend, leave your lady wife home to eat food she is
>comfortable with.
>
>Bonne
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