This book is a guide to Ethiopian cooking, made easy.
The open-air market of Addis Ababa is the largest and most exciting in the entire continent of Africa. The market takes you back to a time long forgotten, a place unimaginable in the western world or the western mind, and it stretches for miles and miles: the market (merkato) has everything on display, from clothing and house ware to electronics, and letÕs not forget about the food! Women sit cross-legged on the ground with tiny scales to measure spices for the ÒwatÓ (stew) cooked in mostly every Ethiopian home. Grains called ÒTeffÓ in huges bags are ready for the housewifeÕs kitchen helpers to make injera, unleavened bread which is prepared today as it was a thousand years ago. The small tables are full of citrus fruits, bananas, grapes, pomegranates, figs, custard apples, and vegetable, of all varieties. This includes the wonderful red onion of this region, and gommen, a kale-like plant (greens), used in alechi.