Injera and Wat
Ethiopian cuisine is best known for the sourdough flatbread called injera. Injera is about 20 inches in diameter and made from fermented teff flour. Teff is called the world's smallest grain and is unique to Ethiopia. No Gluten !!
But what is injera without wat? Wat is the hot, spicy stew that is served on top of the injera. There are lots of different varieties of wat: chicken, beef, lamb, vegetarian, lentils or ground split peas. If you order the restaurant's variety plate, you'll be sure to get a few kinds. Eat it with your fingers by tearing off a piece of injera and dipping it in the wat.
Shiro might look like slop, but it's amazing! Made with chickpea or bean puree', it's a vegetarians delight. With added onion, garlic, and whatever spices are used in that region, this simple dish comes alive.
For another vegetarian delicacy, gomen kitfo is made from collard greens that are boiled, dried, and then chopped and served with butter, chili peppers, and spices.
There are many varieties of this dish depending on the type and size of cuts of meat used, but it's basically meat and vegetables saute'ed together. Like in many Ethiopian dishes, the main spice used in tibs is berbere, a combination of powered chili pepper, cumin, coriander, and cardamon.
t’iru yemigibi filagoti……..good appetite!
I had so much fun writing The Big Buna Bash, and I want to share it to inspire cultural pride in kids who might feel like they don't fit in because of their differences. I believe in diversity and inclusion; that's why I wrote The Big Buna Bash!