For those of you who are not familiar with Ethiopian food, injera is considered a staple of the Ethiopian diet. It is a large, thin and spongy bread that tastes kind of like a sourdough pancake (this is Matt's description, at least). Injera is layed out on a platter, basket or place and then a combination of sauces or "wots" are spooned onto the bread. The bread is torn off and used to eat the wot with. Injera is incredibly delicious and very nutritious- especially when it is made with teff- a grain native to the highlands of Ethiopia.
We have a great injera bakery in Denver and try to keep our house stocked with enough injera to fulfill our daughter's endless appetite for the bread. She'll eat it for breakfast, lunch and dinner! Our friends from Ethiopia were generous enough to show me how to make a variety of wots. Asha's favorite is Aleecha, which is made with yellow split peas, onions, garlic and ginger. It's mild and nutty and very yummy with injera. She also likes Mesir Wot which is red lentils with the same basic ingredients plus some berbere spice. The food is delicious and so fun to cook!
Anyway, we went to the market today and bought two packages of injera, yellow split peas and some coffee- guess I better get cooking.
Kate
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