Gluten Free at an Eritrean Restaurant?

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So, it was an eventful date with my husband. I got stuck in the seatbelt, which we had use the scissors to cut me free from. The malfunctioning retractable part got me. It was a date worth… the gluten-free aspect of it. Hubby and I like adventures 🙂

The restaurant that we ate at wasn’t too yummy. I reflected back to my time in South Africa (2001) when I ate without utensils, only using the bread (Teff flour) and my hands, scooping up all that wonderfully spiced, homemade awesomeness. We had a wonderful meal shared with a large company of guests, singing songs, and playing steel drums and djembe afterward. 

This restaurant did not give me the experience of being in Africa, any part of it. I’d say that I expected too much from it, but in reality the food wasn’t all that good. Now we know. It also made me think of how grateful I am for this new discovery of teff flour. So, there were definitely redeeming qualities about the experience, taken as a whole; and, being reminded about injera.

“Injera (AmharicTigrinya: እንጀራ ənǧära [ɨndʒəra], sometimes transliterated enjeraOromobidenaaSomalicanjeero) is asourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,[4] it is a national dish inEthiopia and Eritrea. A similar variant is eaten in Somalia and Djibouti (where it is called canjeero or lahooh), Yemen (where it is known as lahoh), and Sudan.” (wikipedia)

Have I mentioned that I’m newly branching out into the world of baking? Stay tuned for the next post about the Oreos my husband and I recently made – no one needed to be rescued from a strangling, malfunctioning seatbelt!

 

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