Ethiopian Fare

Last week, Travis, Adam, and I made an Ethiopian meal with all the stops pulled… I made some injera and lentils, Trav threw down some curried vegetables, and Adam helped with the Jalfrezi chicken. It was sooo yum.


Traditional injera is made with fermented Teff flour. I didn’t have enough time to let it ferment, so I just used buttermilk. I LOVE this bread!!! It is used as a utensil in Ethiopia.

Travis’s cabbage/potato/carrot/curry madness was deliciously yellow.


I caused a little smoke when using the cast iron skillet for making the injera pancakes.


We ran out of pancakes, so we had to use forks to finish the job…

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About megankillian

Assistant Professor of Biomedical Engineering at the University of Delaware. I love biomechanics!

Posted on February 16, 2009, in In Training. Bookmark the permalink. Leave a comment.

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