#Overseas Strange Encounters And Heards Fifth Issue #Many years ago in Ethiopia, Africa, there is a local food called Injira (transliteration), which is the staple food of the locals, ordinary people eat three meals a day are Injira, and each household has more than a dozen sheets, ready to eat. It is made from a very small grain of rice grown by a particularly drought-tolerant plant, ground into a dough, then fermented into a batter batter, and finally spread into a large pie, which is quite sour. It is served with tomato and shallot chili sauce, and in good condition at home, it is accompanied by a meat sauce called Karot or Tebos, which is made by stewing lamb and tomato and shallots and garlic chili noodles together. When we first arrived in Ethiopia, the local colleagues invited us to eat Indira, we Chinese couldn't eat it at all, especially when they tore a piece of Injira by hand, and then used Injira to grab the lamb and send it to their mouths, it was really fragrant, we tried to eat a little and immediately vomited, no, the taste couldn't stand it, this was the first time to eat.
After working for a while, one day there was a power outage, and I couldn't cook, so I had to go to the club in the factory to eat. Or eat Indira with Karot, plus a bottle of Mernida drink, we eat with a fork spoon, eat a piece of Injira to drink a bite of Mernida, this time it is OK, much stronger than the first time, it feels not so bad, with some bread, but also full.
After that, there was a third and fourth Nth time, and it felt more and more delicious, but there were still two Chinese colleagues who couldn't eat it. We can't make Indira ourselves, but we can make lamb, we ask local friends to teach how to do it, we write it down in a notebook, every step is written down, we have an advantage is to stew with a pressure cooker, and the karuts that come out of this are even more delicious than the locals, because the place where we work belongs to the plateau, so the local stew lamb is not very bad, and the taste of the meat we make is better. Later, we often bought Indira from the club, made our own lamb Karoute, and then accompanied by other meals we made, it was also quite hearty, we didn't use chopsticks and spoons later, it was troublesome, and we also ate it with our hands just like the locals, tearing up a piece of Injira to grab some lamb, and then sending it to the mouth, and also ate a very beautiful taste, we really have gone with the custom. After eating, I had a cup of Ethiopian coffee and felt like enjoying it.
This is Indira
When I returned home, I also bought a packet of Chili noodles from Ethiopia and made it at home once, and the taste of that time was no longer the same as in Ethiopia, because there was no Indira, and I could not eat the taste of Ethiopia without Ethiopia. Many years have passed, and my colleagues have said that they will get together again when they have time, make lamb ka-route again, burn a few sheets of our family's white-noodle pancakes, wrap ka-route, and see what the taste is, but after returning home, everyone is busy, and this little wish has not yet been realized. One day we will definitely eat our own karot again.