The science of using bread as a utensil in Ethiopia is linked to the nutrients present in that ‘plate of bread’. This edible utensil soaks up the essential juices of vegetable and meat stews. This is transferring the real taste into another domain which does not have a distinct taste of its own, except for that sour sting which is because of a short period of fermenting the ‘teff’- grain which rolls out Injera.
This means saying ‘no’to exotic cutlery, which does not do much except occupying that little space in the kitchen cabinet. Ethiopia serves on utensils, which adds to the eating experience even after you finish those tiny bits on your plate. Read More…
