Ethiopian food is unique. Ethiopian cuisine is based on injera, a sour flatbread derived from the gluten-free grass teff. Injera is “wobbly” and frequently moist. It’s a good thing, too, because Ethiopians use it as cutlery. When visiting Ethiopia, regardless of the Ethiopian cuisine, you must immediately adjust to this. How do Ethiopians eat their food? It’s very simple: use your right hand. Ethiopian food is always presented in a mesob, a woven basket, on a huge silver tray. The injera is laid out on top, and various meals are arranged on top of it. This comprises vegetarian and meat…
Author: Gary Sheer
Gary Sheer
I love food, so much that i started writing about it.
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Oatmeal Wonder Cookies 100 g oatmeal1 ripe banana Preheat the oven to 170 degrees Celsius (top/bottom heat). Combine the oatmeal and fruit pulp in a large mixing bowl. You can use a fork to finely pound a very ripe banana instead of the fruit pulp. On a parchment-lined baking sheet, shape little cookies with two teaspoons. After that, bake the biscuits for 15 minutes in the oven. If desired, a spoonful of nut butter or a few chopped dry fruit can be added to the mixture.
