Memories of Ethiopia – bringing you a taste of Addis to Lagos

Memories of Ethiopia – bringing you a taste of Addis to Lagos
Lehlé Baldé
Memories of Ethiopia

I would like to start this column by wishing everyone observing the Holy month of Ramadan a fruitful fasting period. Ramadan Mubarak!

In every cosmopolitan city in the world, you are likely to find an Ethiopian restaurant,from Toronto to New York to Johannesburg, Ethiopian cuisine has been one of Africa’s biggest exports.  I am excited to tell you about a different kind of African cuisine in this edition of Culinary Delights’ cuisine and culinary experience from the corners of East Africa.

The land of the Amharic language, Ethiopia. Ethiopia is known for many amazing things, the world best long distance runners, Ethiopian airlines, coffee, and food amongst other things.

Memories of Ethiopia

 

When I first discovered ‘Memories of Ethiopia’ I was pleasantly surprised that an authentically Ethiopian restaurant could do well in Lagos just  the same way other Ethiopian restaurants are successful in other cosmopolitan cities.  It is encouraging that African cuisine is making its away across various African countries. It’s the true essence of Pan africanism being able to enjoy different aspects of our diverse continent freely. Memories of Ethiopia offers a true culinary and cultural experience and as luck may have it, they are having a popup stand at La Taverna in Victoria Island. Having tasted this culinary experience about 5 times, I wholeheartedly recommend this pop up happening on Sunday, May 12th at 1 pm and 7 pm.

Memories of Ethiopia

 

The main dish is called Injera,the most popular dish on the menu, is a sourdough-risen flatbread with a slightly spongy texture that almost every household in Ethiopia will have every day. Teff flour is the main ingredient of Injera.  Like a sourdough starter, the flour is mixed with water and allowed to ferment for several days which makes it have a mild sour taste. After the fermentation,it is mixed with wheat and millet and baked into large flat pancakes. Similar to a French crêpe, the Injera is poured onto the baking surface, rather than rolled out.

 

The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread for scooping up sauces and dishes. Injera is best served with various meat sauces or vegetarian sauces.

While Ethiopian food may be different from most Nigerian dishes, I believe food should be an adventure so I invite you to join me at the Memories of Ethiopia pop up this Sunday at  La Taverna Restaurant in Victoria Island this Sunday, May 12th to truly get a taste of Ethiopian cuisine. You can find the details in the flyer below. See you there!

Memories of Ethiopia

 

Contact 

www.instagram.com/memoriesofethiopia

(This review was done by Lehlé Baldé for BusinessDay Media)

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