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Politics : Politics for Pros- moderated
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To: country bob who wrote (89652)12/7/2004 8:34:56 PM
From: Lane3  Read Replies (2) of 793926
 
I was weaned on kielbasa, too, but never home made. We had home-made horse radish, though.

Ethiopians have an unusual cuisine. They eat a bread called injera made from a grain called teff and doesn't have an American counterpart. The batter is fermented kind of like fermented poi and cooked in a pan as big as a pizza pan. Comes out like a big crepe. Food is served on the injera atop a pizza pan with extra injera on the side. You eat with your fingers by ripping off pieces of injera and scooping up the food with it.

There are two major spicing schemes, alecha, which is buttery and mild, and wat, which is hot. In my experience the meat is grizzly, when cooked, or served raw. I usually eat the veggies, which are wonderful. They do wonders with collards and with yellow split peas and green beans. They also typically have lentils both mild and spicy and also with mustard. And potato and carrot and cabbage. You don't miss the meat.
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