Injera–Ethiopian bread–with a choice of split pea or meat sauce. The photo is from our class end-of-semester party.
In Ethiopia the bread is more of a purple color. This bread is from a Pakistani specialty store.
The bread looks exactly like rolled up ace bandages.
You start with two rolls. The first one is unrolled across your plate and holds the sauces. The second one is torn off bit by bit and used to scoop up the sauces with your hands.
The sauces are made by pretty much the same method.
In a pan:
One large onion, chopped
Oil, enough to cover onion
Powdered hot pepper
1/2 pound lamb, chopped in small pieces (about 1/4″)
2 tablespoons butter
1/2 spoon salt
Bring to a boil.
Turn down the heat and simmer on low heat for 1/2 hour.
Serve on injera (Ethiopian bread).
Split Pea Sauce:
1/4 pound split peas
water to cover
simmer 1/2 hour
These look like yellow split peas and not the green ones we usually see. This dish is good for fast days. Ethiopian Christians fast from meat on Wednesday and Friday, but if you’re staying at a hotel that caters to westerners, as I did when my plane was delayed in Lalibela, you’ll have to do some fast talking to get them to bring you the fasting menu. Fortunately I was with an Ethiopian Harvard student who had just returned from a survey of the tragedy in Rwanda and could explain it to the maître d’ in Amharic quite convincingly.