Lunch

Here's some traditional Ethiopian food. The square plate is lined with injera , which is a pancake like bread, made from a fermented grain called tef. On his first visit, D thought it looked and tasted like carpet underlay.. On top of the injera, and in the black pot, is a spicy smooth stew made from lentils and called shiro. It's served with carrots and spinach, and eaten with hands instead of cutlery. Wednesday and Friday are fasting days in Ethiopia, when no meat is eaten, which is good for us. When we want vegan food, we just ask for a 'fasting' menu.
The beer is Dashen, my favourite Ethiopian beverage.
In the background, you may glimpse D, who is researching on the Internet how to make earrings out of beer bottle caps!