Griddled in Ethiopian spiced butter, barley with golden raisins and spring onion
East African Indian
Our first String of Pearls menu looks at the Indian influence on the cooking of East Africa.
The trade between India and Ethiopia is at least 2000 years old, with Indian merchant sailors trading silk and spices for gold and ivory. There are still sizeable communities of Indians in Ethiopia and Ethiopians in India, the Siddi communities of Gujarat, Karnataka, Hyderabad and Sindh.
Ethiopian cooking relies heavily on Indian spices and there is an unmistakeable connection between Ethiopian teff-flour bread, injera, made from a sourdough starter, and dosas, uttapam and appam from southern India.
Indian migration to Kenya, Tanzania and Uganda was encouraged during the Raj era and over time East African cooks adapted Indian recipes to their own liking and to available ingredients. With a limited palette of spices, their recipes create pure, direct flavours.
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