Ethiopian Cuisine: The Vegetarian Table May 5, 2014 Mulu Belay, owner and chef of the Bellingham Farmers Market’s Ambo Ethiopian Cuisine, prepares a mouthwatering spread of vegetarian favorites including spicy green lentils; red beets and potatoes; and spinach with ginger, garlic, and onions. Injera, the sourdough flatbread that accompanies traditional Ethiopian menus, fills out the … Continue reading
- For those not familiar with Ethiopian food, one of its main and distinctive features is a leavened sourdough flatbread known as injera, seen here. Meat and vegetables are served on top of the injera and everything is eaten with the hands. By tearing off pieces of injera and picking up the food, the injera serves as both a staple of the meal and fork and spoon!