What dish on your menu are you most curious to see how it is received by your clients?
I am always curious to see how first time customers respond to Ethiopian cuisine, enjoy your Lega Tibs, Doro Wat, Vegan Sampler, and different Combos served atop Injera, which is a sourdough-risen flatbread with a unique, slightly spongy porous texture, made of Teff, a gluten-free whole grain that is mineral-rich and high in protein. This porous structure allows the Injera to be a good read for scooping up sauces and dishes.
Using one’s right hand, small pieces of injera are torn and used used to grasp these stews and salads for eating. The injera under these stews soaks up the juices and flavor of the foods and, after the stews and salads are gone, this bread is also consumed. Injera is thus simultaneously food, eating utensil, and plate. When the entire “tablecloth” of injera is gone, the meal is over.
If any chef in the world could prepare you a meal, who would it be?
May God bless her soul, my mom, Addida, who raised us four children, and who is in heaven now. I miss her God bless her!
What is your guilty food pleasure?