I tasted injera for the first time at an Ethiopian restaurant in San Francisco. The flavor and texture was so mysteriously delicious that I’d wondered about it long after I moved to Maine. A friend told me to try Asmara, an Eritrean restaurant in Portland. When I saw Asmara’s cook, I thought, well, I’ve waited fifteen years for this. I put down the menu (and my nerves) and asked, “Would you teach me how to make injera?” Asmeret, who is also co-owner and server, looked at me blankly for a moment, and then said yes. Click at right for the incredible story discovered in her kitchen, how-to photos, the recipe, and where to get ingredients.
I tasted injera for the first time at an Ethiopian restaurant in San Francisco. The flavor and texture was so mysteriously delicious that I’d wondered about it long after I moved to Maine. A friend told me to try Asmara, an Eritrean restaurant in Portland. When I saw Asmara’s cook, I thought, well, I’ve waited fifteen years for this. I put down the menu (and my nerves) and asked, “Would you teach me how to make injera?” Asmeret, who is also co-owner and server, looked at me blankly for a moment, and then said yes. Click at right for the incredible story discovered in her kitchen, how-to photos, the recipe, and where to get ingredients.
