Ethiopian food is sort of Footscray’s thing. Sizzling dishes and slow cooked vegetable and meat stews characterise this healthy and flavoursome cuisine.
But where do you start and how do you eat without a knife and fork?
Step 1 – Choose your destination
With over a dozen Ethiopian restaurants in Footscray how do you choose which lucky outlet will provide you with your meal? We recommend throwing a dart at the Footscray Food Map. Our dart landed on Addis Abeba on Nicholson Street.
Step 2 – Choose your meal
Do you go for lamb tibs – a sizzling plate of lamb pieces sautéed with onion and garlic and garnished with green chilli, or doro wat – a chicken curry soaked with berbere spice and served with baked egg?
Our model opts for the special vegetarian combination, a sampling of stews with silverbeet, cabbage, red lentil, brown lentil, chickpea, carrot and spiced potato. No Ethiopian meal is complete without a side serving of rolled up injera bread. This spongy, sour flatbread is unique to the Ethiopian and Eritrean cuisines. Before you start eating, your stews will be tipped onto a round platter which has a base of injera bread.
Step 4 – Get eating
Tear a piece of injera bread about the size of your palm from one of the rolls or the piece on your platter. Put the piece of bread between your thumb and fingers, then grab a morsel of stew between the bread.
Step 5 – Nom time!
Don’t be bashful, get in there. Injera bread is quite filling so make sure you make room for the piece on the platter – it’s been soaking up all the juices from your stew.