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.