Ethiopia

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I decided to make some vegetable dishes to accompany my injera and doro wat.

I used spring greens instead of collard greens as we had them in the fridge already. The greens are boiled, slices and then fried with onions, garlic, ginger and chilli.

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These turned out to be quite tasty!

The injera on the other hand was a DISASTER! It seemed to stop bubbling yesterday which was a shame, as when we tried to fry it it came out really flat. It tasted like injera but didn’t look like it. Also, not sure if I should have used wholegrain teff flour – I think when we’ve had injera in Ethiopian restaurants before it’s been much more pale.

All in all I thought this meal had the potential to taste great – the doro wat on its own was tasty, as were the greens.

 

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