Bread Around the World: Injera

To most, the cuisine in the so called “Dark Continent” is something of a mystery.  I fondly remember my first true foray into African food in a little cafe off main street.  Sadly it’s gone now, partially because I think Vancouverites are a little lost in this region.  I know I was at first.  I had a leg up, though, in the form of a boisterous and jovial fellow at the next table over who was all to happy to show me how best to enjoy my experience.  The key was Injera, an Ethiopian flat bread that served as the edible utensil.  The man showed me how to use it to eat the strange (but tasty) cassava paste and delicious goat stew. Continue reading