Injera
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Teff - a gluten-free grain - 3 Feb 2010
If you are gluten intolerant, one bread you can eat is injera, the Ethiopian flatbread made with flour ground from teff. This ancient and tiny grain grown in the Ethiopian highlands is gluten free. read more...
Injera - what is it and how to make it? - 3 Feb 2010
Injera, like Indian parathas and naan, is not just bread. It's cutlery. It's a pan liner. It's a plate. Tear off a strip, sweep it through the stew in the common bowl and bring the food to your mouth. At least, that's what you do if you're a skilled Ethiopian. If you're me, you're one fragile step away from a dry cleaner's bill... read more...
Habesha Ethiopian Market - 23 Sep 2009
Habesha Ethiopian Market is one of those groceries where you can eat once you've shopped. In the heart of Little Ethiopia, it's bang opposite Etete, the popular Ethiopian restaurant. But you can eat here, in their cafe section. read more...
Nosh notes: Ethiopian restaurants - 31 Dec 1969
Early 1980s geopolitics brought Ethiopians to the capital area who now have grown to a community some 200,000 large. Like many of the Vietnamese who fled Saigon, some made a new life by opening a restaurant. Personally, it's not a cuisine I rush to cross town for. But here's a list of several with their own fierce fan base. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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