If you’ve had Ethiopian food before, you know that nothing ocular prepares you for how finger-licking delicious it is. I’ve been meaning to try making it for ages, and today I bit the bullet! I turned once again to Papa Tofu (you can find some of Kittee’s Ethiopian recipes at pakupaku.info), and the results were positively restaurant-like. Time consuming, but worth it. I wish I had injera, but I didn’t, so I put it on some naan, which I think is the next best thing. Store didn’t have collards, so I used chard.
