Injere

Where injere has originated from no-one is able to enlighten me, but it is certainly unique to Ethiopia.

Injere looks like a pancake, but is served cold and has a somewhat bitter savoury taste. It is used as both a serving plate and something to eat your “main” dish with. Cutlery has been very much non-existent here.

Throw on top goat, lamb, chicken or beef cooked up either dry with onion, pepper, garlic and chillies, or a red or yellow sauce and you get a quality local meal. My favourites include tibs and key wett (pronounced similar to kayote). Eating is strictly conducted with your left hand only – injere should not be used an ass-wipe. Wash your hands thoroughly both before and after eating.

I am told there are at least three Ethiopian restaurants in London and i’ll certainly be checking them out on my next visit.