Wednesday, November 12, 2008
Injera and Ice Cream
My sister-in-law, Amanda, has been kind enough to share some good Ethiopian recipes with me. Amanda lived in Ethiopia for a short time, and in Eritrea for a few years with my brother, Jonathan (and an Ethiopian house worker). A little intimidated by the idea of cooking unfamiliar food, we decided we should take a trip to St. Louis to an Ethiopian restaurant!!
It was a quick trip (no time for sight-seeing), but we had a great time at Meskarem on S. Grand. We told our waitress about the adoption (and that they should go easy on the spices for us!) and she asked all kinds of questions....she helped us on the pronunciation of Peanut's Ethiopian name, let us practice our Amharic (Ah-meh-seh-guh-NAH-loh is Thank-you) and even gave me her phone number in case we need someone to communicate with Peanut when she gets home.
Ethiopian food is generally served with no silverware and is very communal - we all shared a big plate. The staple is Injera - a large, spongey pancake/tortilla that is torn into pieces and used to scoop up dishes made with lentils, greens, chicpeas, and a spice called Berbere. The girls had Mango juice to drink, and I tried the Ethiopian coffee - - a special coffee that's roasted from green coffee beans. Lets just say that I've got a LONG way to go until I'll be able to handle that. I tried a teaspoon of coffee : 1/2 c. milk/2 packets of sugar ratio, and couldn't get more than a sip down...Do they also serve tea in Ethiopia?!
I was so proud of our girls (and Todd!) for trying everything on the plate. Now, I can't imagine that I'd ever crave ethiopian food, but I'm relieved to know that we will be able to survive our trip without having to pack any cheeseburgers in our suitcases!
We rewarded the girls with Ice Cream on the way home...not Ethiopian, but they deserved it!!
at 8:20 AM