An East African feast, including berbere lentils and vegetables, cucumber, coconut and lime salsa - and teff flatbreads to scoop it all up with For years I've been trying to make injera, a pancake-like fermented bread that's used in Ethiopia and Eritrea instead of cutlery. Its earthy acidity is the perfect complement to the region's rich stews and soups. It took a private tutorial with Shewa Hagos of the Blue Nile cafe in Woolwich, south London, for me to realise (yet again) that some foods are ...
An East African feast, including berbere lentils and vegetables, cucumber, coconut and lime salsa - and teff flatbreads to scoop it all up with For years I've been trying to make injera, a pancake-like fermented bread that's used in Ethiopia and Eritrea instead of cutlery. Its earthy acidity is the perfect complement to the region's rich stews and soups. It took a private tutorial with Shewa Hagos of the Blue Nile cafe in Woolwich, south London, for me to realise (yet again) that some foods are ...
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