Bread The faddy eater Injera: the bike wheel-sized base of Ethiopian cuisine Foodie scenesters are descending on long-serving Ethiopian restaurants in search of this spongy flatbread topped with mountains of dried meat and vegRed lentils, brown lentils, minced jalapeños and more served on injera, with more of the bread rolled up on the sode. I was reminded of this punchline when I was confronted with an actually enormous plate of Ethiopian food, so big they serve it on a tray, at an Ethiopian restaurant called Wolkite in Holloway, north London. You eat injera much in the same way a hungry hippo attacks plastic balls, making little scoops with your hand, working outside in, at pace. Each injera comes with extra injera, rolled up like carpets, to be used if you eat all of the main injera, which forms the base of this dish, both literally and metaphorically. It is also delicious and, if you are willing to ignore your own contribution to the commodification of ethnic cuisine (hi!

Source: Ethiopian News February 01, 2018 06:00 UTC