Had my first taste of Ethiopian food this evening, albeit in Mumbai and cooked by a world travelled Bengali. I am talking of Ananya Banerjee.
The soft home made dosa like bread that you see is a fermented bread called injera she tells me. This is her version as the grain required for making it, teff, is apparently difficult to source in India. The smell of fermentation was prominent when I opened the container and the texture was perfect for mopping up the curries.
What looks like a Bengali murgir jhol or chicken curry is the Ethiopian national dish Ananya told me. It's a chicken stew called doro wat and is spiced with a paste called berbere. The taste was familiar to my Indian palate, high on chilli heat and yet had a spice kick which was distinctive but not alienating.
What you see in the white Di Bella mug is a spicy chickpea paste stew called shiro wat.
Ananya later told me that you dunk the stews onto the injera and eat them. Like an appam and stew or a kori roti I guess. Since I didn't know this, I scooped up bits of the stew with the injera, roti sabzi style. Made for a delicious evening snack (I put it all on the plate for the pic but have kept some back for later). Has anyone here had Ethiopian food before? Looks familiar?
#shirowat #durowat #injera #breads #ethiopianfood #homechef #foodwriter #foodblogger #foodie #finelychoppedblog #stew