This was another meal eaten with the hands - only this time, instead of white maize sema, it was a sour flatbread called injera. It was an off-brown/grey in color, and smelled a bit like vinegar. Injera is made of fermented teff flour - teff is actually some kind of annual grass which grows in Ethiopia. The flour is made into something that looks like a thick kind of crepe, then rolled and cut in half for serving. You then get a bunch of different accompaniments, to eat with the injera - both mild and spicy. There was a spicy lentil dish, a fried beef and pepper dish, a chicken and egg stew, homemade cottage cheese, and a few sauces. Not bad, although I prefer the bland taste of sema to the acrid taste of the injera.
Here's Miriam, in purple, and a friend, as we were getting started:
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