Word: injera
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...particular, the food itself—is phenomenal. For the uninitiated, Eritrean cuisine is an arcane affair of ginger, coriander, and other spices, making liberal use of aromatics to create savory blends of legumes, leafy veggies, and stewed meats; the stews are served directly on a large injera, a crêpe-like fermented bread that replaces plates, forks, and knives as the Eritrean eating utensil of choice...
Paleontologists hunting fossils of early man in the Rift Valley of southern Ethiopia call the area the cradle of mankind. This year it's bursting with life, especially in the fields where local farmers grow barley, potatoes and teff, a cereal used to make the flat, spongy bread injera. As a warm July rain falls on a patchwork of smallholdings half a day's walk from the nearest road, the women harvest yams, the men plow behind sturdy oxen and fat chickens, goats and cows roam outside mud huts. And yet for all the apparent abundance, this area...
...done a little research before setting out and arrived expecting the finger-food and flatbread, but still I was thrown off by the table-sized basket we were led to. The staff at Asmara had clearly seen my look of confusion before, because the menu explained everything: the injera; the name of the traditional dish of chicken, meat, or peas and lentils in red pepper sauce (“wot”); the name of the table (“mosob”); and the presentation of our food (on a single tray placed inside the basket). Our server kindly...
...front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade-each one is unique." A bit like Addis...
...front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade - each one is unique." A bit like Addis...