This is an Ethiopian dish of steamed collard greens, lamb meat, and onion, seasoned with assorted spices. It was garnished with a few raw green bell pepper slices which provided some crunch. It was, of course, served on injera, the famous Ethiopian soft and spongy flat bread made from sourdough teff, a grass seed that grows in Ethiopia and Yemen. This dish had a strong slightly bitter collard green flavor that was definitely enhanced by the lamb meat. It was sour from the injera and little spicy. There was definitely some garlic in there. This was a special dish served only on weekends.
Location: Red Sea, 4717 University Avenue, San Diego, California. Date: April 10, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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