Injera

Todays lunch:

Lentils with carrots and onions over injera. It was tasty.

The best part of injera is the way that it soaks up flavors. It works best with oily sauces, I think. This wasn't particularly oily, but it was still nice and rich.

One of the cool things about moving is discovering the new ingredients that are locally available. So far, we've discovered a variety of Caribbean and Latin American groceries and an amazing Asian grocery (the infamous H-Mart, which would be perfect if it actually carried fermented black beans).

Image by VirtualErnThe other day, I found Sheger International Market, a tiny Ethiopian place a few blocks away. I picked up some injera - a spongy pancake-like sourdough flatbread made from teff flour - while I was there, because it was something I thought Angela would like. (She did.) What caught my attention, though, were the shelves of small plastic containers filled with a variety of spices and things. Few of them I recognized. There was plenty of berbere and some green coffee beans, but other than that... well... it looks like I have a lot of research and experimentation to do. I suspect several of these things are spices that I know of under another name, so if anyone has a good resource for Ethiopian spice names, please share.