Tommy has enjoyed Ethiopian cuisine ever since he discovered the Blue Nile Cafe. He takes everyone there from co-workers to our parents to Steven when he was less than one and Tommy was taking care of him during the day.
Since that time, Tommy has been experimenting with Ethiopian cooking. Has bought all of the spices you would ever think to need. Berbere is the spice most identified with this type of cooking. It is actually a mixture of all kinds of spices and can be very flavorful but somewhat overpowering at times. You have to get it just right!
And then there is injera. Injera is a flat bread that reminds me of something that has been fermented. It has tiny holes in it and it is very acidic. I have started to like it but it still isn't my favorite. Traditionally, Ethiopians don't use silverware, they use the injera to scoop up their food. That doesn't bother me, it is just the taste that I need to get used to. Tommy tried to make it one time using club soda as a substitute for the yeast process. It was pretty much a debacle so now he buys a stack of it from the restuarant.
Here is a picture of his beef wat or stew. It is made with berbere, onions, lentils and beef. It turned out really good. He is becoming quite the experimental chef and I really like that he tries new things. Exploring the culture of Ethiopia has only just begun.
Side note, even though he cooks he still has somethings to learn in the kitchen...
Now if only someone could instruct my husband to the fact that there is more than a top shelf to our refrigerator. I know I am anal retentitive about loading the dishwasher, I know I am particular about how the food cupboard is arranged but the refrigerator is just a matter of space. If you put everything on the top there is no room. Things get hidden and then turn yucky and other things tip over and spill. It is my goal to enact a put it back where you found it rule in 2011. Wish me luck.
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