Ethiopian food is uncomplicated and healthy, but no single adjective can adequately describe how absolutely delicious it is. Most dishes begin with bread, as in many cultures, but not in loaf form. It is light, slightly spongy, pancake-like bread that is placed first on the plate to hold whatever comes after. Imagine the scent of any exotic spice you have ever experienced. Now imagine dozens of th
em, filling the air and mixing together in perfect harmony. You may pick out a stray scent of cumin, garlic, onion, curry, ginger or peppers, but you may never be able to place them all. The dish may be chicken or lamb or beef or lentils, split peas or other vegetables, simmered into a savory stew served over fresh injera. Fresher injera is customarily served on the side, cut into small rolls. The injera is torn off in small pieces and used to grab bite sized portions of the food, no utensils needed. There is very little fat involved in cooking, meats are thoroughly trimmed and cleaned and the ingredients are all fresh and natural, making Ethiopian food some of the most healthful in the world. Dried spice combinations unique to Ethiopian cooking lend a rich, piquant taste to many dishes. All in all, it is food that is exotic, healthy and extremely satisfying.
