Food and Culture - Marathon Ethiopian Edition
My favourite FDC 100 Food and Culture class yet was at Marathon Ethiopian in Kensington. John started the class by providing us with some interesting facts and a condensed historical overview of Ethiopian food and culture.
Ethiopian food is traditionally served with a bread called injera, which replaces your typical utensils and plates. To make injera, teff flour and water is mixed and left to ferment similar to sourdough. The ratio of teff flour in the injera can vary (Marathon uses ~60% teff flour).
When you place the stews and salads on top, the spongy texture of the injera helps soaks up all the flavours. You then use your hands and the injera to pick up the stews and salads.
We started our meal with hearty servings of sambusas with lentils and beef. Then, we were presented with a dozen varieties of both meat and vegetarian wat (stews) and salads. The slightly sour flavour of the injera paired wonderfully with the wat.
The Ethiopian spiced tea was also very good, consisting of a rich blend of cloves, cinnamon and cardamom.
More information on the course can be found here.
"Dive into the history of food while dining on Greek moussaka and kefhedes and Japanese sushi and sashimi. Explore the tradition of Ethiopian coffee ceremonies and find the balance of flavour and presentation in Contemporary cuisine. Dine with us as we discover the food cultures of five diverse civilizations as presented in local restaurants. Each meal is an additional $30, including GST and gratuity, and is paid directly to the restaurant."