|From the oven to the table, fresh! Look at how damn delicious it all looks!!!! And the waitresses are hot!! They make their own Injera bread, fresh, every day!! FRESH!! Not ordered in from somewhere else, product control! Helps keep the consistency.|
|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, 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/|