Purveyors of various international cuisines that the stereotypical American might find intimidating could learn a thing or two from the country’s Ethiopian and Eritrean restaurateurs, who over the past few decades have made great inroads, particularly here in the Bay Area, in familiarizing diners with the vocabulary of injeraand berbere. Injera, the new Ethiopian/Eritrean restaurant in Alameda, is typical in the way its menu includes detailed descriptions for every dish, as well as a lengthy narrative introduction to the cuisine: the spices that are used, the proper way to use the sourdough flatbread known asinjera to scoop up the food, and so forth. Read more
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