What do you think?
Rate this book
Ethiopian Cookbook: The Best Ethiopian Cuisine Recipes for You
Ethiopian food is a riot of tastes, aromas, textures and colors and generally delicious. Injera (a flat spongy sour bread resembling a pancake) and berbere (a spice blend with moderate heat) are synonymous with most dishes and they come in the form of various vegetarian and meat-based wats (stews) flavored with berbere dolloped on top of the injera and served on a large dish that everyone eats from at the same time.
It’s a social activity and if you’re slow, you’ll miss out. Everyone eats with the hands, tearing off pieces of the bread and using it as a scoop to grab some of the wats. No cutlery necessary.
It is a meal of various small dishes that you order, from goat to chicken to stews to vegetables of varying degrees of spice. (Most of it is considered relatively spicy by American or European standards).
A staple of most meals seems to be a type of spongy bread called injera, which serves as both the platter on which the food is served and an edible tool that you break off a piece at a time to scoop up the food.
It’s a social activity and if you’re slow, you’ll miss out. Everyone eats with the hands, tearing off pieces of the bread and using it as a scoop to grab some of the wats. No cutlery necessary.
It is a meal of various small dishes that you order, from goat to chicken to stews to vegetables of varying degrees of spice. (Most of it is considered relatively spicy by American or European standards).
A staple of most meals seems to be a type of spongy bread called injera, which serves as both the platter on which the food is served and an edible tool that you break off a piece at a time to scoop up the food.
66 pages, Kindle Edition
Published October 5, 2018
16 people are currently reading
9 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.