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To: LindyBill who wrote (46911)	5/25/2004 3:26:56 PM
From: Lane3	Read Replies (1) \| Respond to of 793917

I have never seen a fat Ethiopian, even a little bit. But then they did have a long, long war over there and famines, which is why there are so many of them here. I tend to eat their vegetarian dishes. Particular favorites of mine are yellow split peas (kik alecha) and collard greens (gomen). The veggies are loaded with butter. But the bread (injera) isn't greased up. All in all, medium fat, I'd say. I don't suppose there are any Ethiopians in your neighborhood. Injera, which makes the meal, is a sour dough somewhat reminiscent in taste of fermented poi, which I have never seen in my neighborhood. So, we're even.

To: LindyBill who wrote (46911)	5/25/2004 3:31:15 PM
From: carranza2	Respond to of 793917

OTFrom the pictures of Ethiopians I have seen, it must be low-fat I knew someone would make that comment. A big, fat softball. vbg. Acually, it's a very healthy cuisine, though it does use a lot of butter. It's mainstay is a pancake-type bread which is used to scoop up pieces of meat, chicken, lamb, you name it, from communal platters. The bread is made from a grain called injera which is a type of wheat, I think, that is very nutritious and very filling. The food is highly spiced, which I like. I really miss the local restaurant that closed. Fault Line told me about a place in Berkeley which I unfortunately didn't go to last time I was in the Bay Area. Won't make that mistake again.