Tonight was spent with the UnGourmet International Cooking Club, a group I’ve been active with for over the past year. We feasted on Ethiopian fare and it was extremely special since the Blue Nile Restaurant donated injera to our dinner.

Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread made out of fermented teff flour. In this cuisine, folks don’t eat with utensils, but instead uses injera (always with the right hand) to scoop up the entrees and side dishes. Here is a partial menu of the food we enjoyed:

Iab (yogurt & cottage cheese)