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Newspaper Article
African Food, Comfortable Informality
2005
Overview
A cornerstone of Eritrean cuisine is the crepelike, sourdough flatbread called injera. Traditionally made from teff, a variety of millet (replaced at Adulis with a blend of flours), injera is used as a utensil for picking up food. While the sourdough taste of the spongy, flexible rounds is strong on its own, it tastes delicious in combination with the food. Particularly good is one of the chef's originals, the ''Adulis appetizer'' of sauteed shrimp in a tomato cream sauce with shredded cabbage; half rounds of injera (some colored pink with beet juice) are served alongside. The sourness of the bread is softened by the sweetness of the shrimp and cream. Another favorite is injerrito, lentils wrapped in injera burrito-style and served with sour cream and scallions. The blandness of the lentils offsets the sourdough, and the tang of the injera leavens the taste of the lentils.
Publisher
New York Times Company
Subject
