I was at the corner store a few minutes ago, buying baklava to have with tea, when I discovered myself in line at the cash in between two separate men buying multiple bags of injera, the Ethiopian bread.
Because I am my father’s daughter and have picked up the habit of chatting to strangers, I joked to the guy behind me, “Is this as good as homemade?”
Apparently Ethiopian folks who have immigrated to Canada don’t make their own injera. The mitad, the flat pan the bread is cooked on, doesn’t fit on our traditional stovetops. In faltering English he also said, “it’s also hard… to get right… when it is prepared…”
“When it’s fermenting?” I asked. His face lit up.
“I’ve always wanted to try and make it, ” I said. “My husband and I eat Ethiopian food a lot.”
He shook his head. “Even our ladies have hard time. You should just buy.”
Now I want to try it more than ever. But the teff, the grain used in injera, is expensive, so I’m worried about screwing it up. Maybe I should just keep buying my injera at the Hasty Market. If it’s good enough for the local Ethiopians, who am I to argue?
