Plate up
Name the world’s most underrated cuisine. You might select Georgian food, which is fair. Peruvian cuisine still doesn’t get the recognition here in Australia that it deserves. Even Chinese food, given its incredible diversity, isn’t fully appreciated by the rest of the world.
But how about Ethiopian? Cast aside all lingering images of 1980s famine and instead concentrate on the amazing array of dishes, developed over thousands of years, that are cooked and consumed in Ethiopia, beginning with a staple of many a meal: shiro wat.
Shiro wat is typical of Ethiopian fare, a vegan stew based on ground chickpeas or broad beans, cooked with minced onions, and garlic, plus a varying combination of a wide variety of herbs and spices: chilli, basil, oregano, ginger, fenugreek, cardamom, cloves, cinnamon, and coriander. This stew is then served as part of a larger meal atop a spongy, slightly sour injera pancake, which sops up some of the liquid and is the perfect foil for the spice.
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