Ethiopian Entree

The only cuisine from the African continent that many Americans have experience with is Ethiopian. Perhaps when my programmer becomes more cultured and gets around to FoodBert 3.0 he may include some more types of food. Anyway Ethiopian cuisine typically revolves around a more community oreinted dining experience. Often the entrees are served to the entire table atop a thin almost pita-type sourdough bread called injera. People use the injera with their fingers to pick up the very saucy foods often made with lentils, other vegetables or meats. It's often a sign of affection for tablemates to feed each other. And often sides are served on the same injera as the entree.

Generated Recipes!!

Azifa

Azifa is a side dish made with black lentils and spicy ground mustard. It has a burn similar to horseradish and tastes wonderfully with injera.

Yellow Lentils

Often made as a side for Ethiopian dishes, yellow lentils are boiled often to a creamy and buttery state left almost as a sauce texture.