1) Ethiopian food (from Addis Red Sea) - most excitingly, the injera bread, which seems to be made with teff flour - I had never eaten either teff nor injera. Like a cross between a crumpet and an English pancake.
2) Jicama - in a salad. I liked it. Big round brown rooty thing, crisp and slightly sweet inside. In shape and texture reminded me of kohlrabi, although the taste was quite different.
3) Hominy - just looked it up, and as I suspected it was maize-based. They had it in the canteen downstairs. It was very white and looked a bit like maggots. It tasted really bland. Not very inspiring, don't think I'll bother again (like cornmeal grits, didn't think much of those either) - it's like they've taken corn and taken all the taste and texture and colour out.
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