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I have a good Ethiopian friend who's daughter used to cook for us. The flavors were very nice! I located a local source for one of the spice blends, bere bere. While I'm there on Sunday I figured I'd get some teff flour and try my hand at making injera bread. It is made as a fermented batter. It looks as though it may take a couple days to ferment. Kinda like a sourdough, but cooked on a griddle or frying pan. If any of you have done this, I'd appreciate your tips.
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We eat at a Ethiopian restaurant every now and then, it’s really quite tasty but the restaurant is carb heavy so it’s not as often as I’d like
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08-14-2023, 06:13 AM
(This post was last modified: 08-14-2023, 06:13 AM by RocketFoot.)
I'm still trying to work up enough courage to try some spicy Thai food from a restaurant that just opened in my area!
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