Ethiopian food is experiencing a swell of popularity in the United States, as explained in this Washington Post story.
You know times are achangin’ when the staple grain of Ethiopian cuisine is flourishing in the fields of Idaho.
Rather than import the grain teff that makes the flatbread injera – literally the foundation of an Ethiopian meal – a bustling little $12 million industry has emerged in the US farming heartland.
In cities like Washington DC where Ethiopians have been migrating for nearly 50 years, there is now a significant number of Ethiopian restaurants serving indigenous and curious mainstream eaters this ancient cuisine.
The flatbread injera is spongy and slightly tangy. It makes a dramatic base when brought to the table in a 70cm round on to which pottles of different meat and vegetarian stews (wat) are upturned. Diners can tear in with their hands. Sometimes edge strips will be cut off and rolled up Swiss roll-style to be served in a basket alongside the meal.
(Thanks to Caleb Sconosciuto for the above photo).
Where to eat injera in Auckland
Sadly there are no Ethiopian restaurants in the city yet, but there is a small Ethiopian population, so surely it’s just a matter of time? Ethiopian food is normally served at the annual Auckland International Cultural Festival in Mt Roskill. Bookmark that one for next March …