Monday, February 19, 2007

Ersatz Ethiopian

Purée #1: kidney beans, canned tomatoes, kale pesto, collards from a few nights back, coconut milk, and some extra spices to round it out. Purée #2: burdock, carrots, and ginger cooked until soft in a bit of water with ume vinegar and two dried mushrooms. Last, basil tofu with a thick nam pla/rice vinegar/ponzu sauce and lots of basil and scallions. All of this went on my patented fake enjera, made this time with whole wheat flour, (no teff in the house) Guinness, and eggs. Far from accurate, but they do the job pretty well. We drank more Guinness.

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