Ethiopian food is eaten with Injera bread, and placed atop of the Injera bread as well. Injera bread by definition; (taken from wikipedia, thanks!) Injera (Amharic, Tigrinya: እንጀራ, pronounced [ɨndʒəra], sometimes transliterated enjera; Oromo: budenaa; Somali: canjeero) is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,[1] it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeero or lahooh) and Yemen (where it is known as lahoh). You eat with yer hands! Fun! |
The purple stuff is cabbage, the yellow stuff is split pea, the red to the right of the yellow stuff are red lentils. The white stuff is a very soft and fluffy goat cheese. The red stuff in the center is a stewed lamb steak in strips, and little chunks. And the brown stuff is a mushroom thingy, I don't like shrooms so I skipped em. Everything is exceptionally flavorful, slightly spicy, and will give ya the sh*ts. But is so freakin Monte-licious it is worth it! Here is a link to their web page for all and any other information you may need, or want http://www.rasdashenchicago.com/ |