‘What’s so fascinating about having such geography, such climate, is that for people to survive in specific areas they needed to adapt’
Our cookbook of the week is Ethiopia: Recipes and Traditions from the Horn of Africa by Addis Ababa-based chef Yohanis Gebreyesus. To try a recipe from the book, check out: Traditional injera (sourdough flatbread), gomen (collard greens with onions and fresh ginger) and kitfo (steak tartare with spiced clarified butter).
Injera — the teff-based sourdough flatbread defined by its legion of tiny, spiralling eyes — forms the very foundation of most Ethiopian meals. “We don’t even say ‘our daily bread’ in Ethiopia; in our prayers, we say ‘our daily injera.’ That’s how important it is,” says chef Yohanis Gebreyesus.
The East African nation’s most farmed crop, protein- and mineral-rich teff is especially important in the highlands. But in Lalibela — the mountainous Ethiopian region famed for its impressive assemblage of medieval rock-hewn churches — a captivating bread-making practice took root. In order to produce an injera-like flatbread using locally available oat flour, cooks came up with a creative custom.
Read more at: The Kingston Whig