The first time I tried making injera, I poisoned my wife. I was cocky in my conviction that I could pull off the tricky Ethiopian flatbread that gets its tangy flavor from slow fermentation, much like ...
“Don’t call it bread; don’t call it crȇpes: Injera is injera,” says Serkaddis Alemu of the ancient Ethiopian staple. For more than a decade, Alemu has served her spicy, savory Ethiopian lunch to Santa ...
Q: A few weeks ago a coworker of mine took me to a restaurant called Safari. It was my first time having Somali food, and I loved it! I’m interested in getting into Somali food. I’ve found a few other ...
Sara Gebrehanna, injera maker Many Ethiopian restaurants don’t make their own injera, and there are reasons for that. The consistency of the batter must be just right. Fermenting the batter requires ...
Sometimes, the greatest treasures are found right under your nose, you know what I mean? You don’t? Well, allow me to offer up Exhibit “A”: I’ve been driving past this sign — posted on Highway 99, ...
Anyone who has enjoyed a meal at an Ethiopian or Eritrean restaurant knows that soft, springy injera, a fermented sourdough flatbread, is the centre of the meal. Injera is made with teff, a tiny, ...
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