Ethiopian food always looks a little random piles of things. Locally since veganism is so popular, most of the Ethiopian places make all of the vegetarian dishes with olive oil making it extra Mediterranean diet friendly.
My plate has:
– azifa – this is like a spicy lentil hummus like spread with jalapeno and lemon
– atakilt wot – braised carrots, potatoes, and cabbage with turmeric
– gomen – sautéed greens with garlic and spices (one of my absolute favorites)
– alicha kik – mild split peas with turmeric and spices
– mesir wot – spicy red lentils (this is my favorite thing to have at Ethiopian places). There is ginger, garlic, chilies and more spices!
– injera for the whole grains. It is a fermented teff crepe. So double whammy of fermentation and whole grains.
I was a bean hater and I tried the mesir wot and it was a game changer for me eating legumes. I realized I just need mine spiced up!
by PlantedinCA
6 Comments
At first I wondered what a sponge with paint on it was doing on my feed. Thank you for introducing things I’ve never heard of before!
Ethiopian food is delicious! Looks great. Do you make injera yourself?
THE HOLES. Holes make me itchy. It looks soosososo good.
The first time I had Ethiopian food I wasn’t sure about it or if I liked it very much, but then I proceeded to crave it for months after. It was a very quickly acquired taste lol
I had Ethiopin food twice in the late 80s at Mama Desta’s (sp?) in Chicago. LOVED IT. I wish I could’ve tried the coffee service OP mnetions though!!!
YUM