We concluded our African cuisine week with Ethiopian food–one of my favorites. I made two different stews, one lentil, one vegetable based, both out of Sundays at Moosewood Restaurant. The book suggested serving them together, which is traditional and all, but they were spiced almost identically. Luckily it was good, but really there could have been some variety. Kids loved it, including the friend Julianna brought home. The injera didn’t come out as well as I’d hoped, but it’s tricky stuff. It’s a flat, spongey pancake used to pick up the food. The kids were all over that aspect, but my injera wasn’t really up to the task. I had teff flour, but it wasn’t freshly groud and apparently it loses its natural rising powers or something? So I used a recipe that called for baking soda and club soda and we ended up scooping our W’et with thin flat Irish soda bread. I’m a child of the world, baby.