Word: injeraã
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Opting for the mesob and bench combo over staid dinner chairs, my roommate and I were forced to devour our sweet-spicy red pepper-smothered chicken and smoked collards—my new go-to plates, no doubt—with only the injera??s help, elbows on thighs and food on our faces. As the couple behind us could attest, the vulnerability inherent in relishing such messy (if delicious) tucker perhaps makes Asmara more appropriate for close friends than first dates: while a nameless fellow diner gave her soiled companion a disinterested stank-eye, my roommate...
...Ethiopian and Eritrean restaurant. Although their spices and preparation methods are similar to those used in Indian cuisine—to choose a more familiar reference—no one would confuse the two cuisines. Ethiopian and Eritrean food is eaten with a steamed flatbread called “injera?? — and no silverware. Platters of food are traditionally lined with the bread, which gets its characteristic spongy quality from a day-long fermentation process. The resulting dough is then steamed without any butter or oil to become a squishy pancake with the tang...
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