Addisababa, Ethiopia
The majestic and grand delicacy. Jiangsu and Zhejiang who love sweet, spicy Hunan people, people in the South and the North Steamed Rice universal love, is not without joy...... When China on the top of the tongue sweeps the land of China, you must wipe your mouth with your eyes staring at the TV screen. You must be thinking about your hometown.
And for the new year, one of the biggest expectations must be: go back to eat home food and eat mother's craft.
From this point of view, "tongue on China" is definitely not a gastronomic program. She is walking on the Qiong Yao's sentimental route, and has blended all her life's feelings into a small dish dish. Nest than their own kennel, Manhanquanxi is less than 1000 drop bottom layer that mother ah ~ ~ er Niao string sing.
Compared Chinese due to geographical and food tastes, Ethiopia people can really call a unite, since it is said that Ethiopia rare vegetable varieties to actually only five!!! I really don't know how the people of an ancient country with a long history and bright culture over 3000 years come over. And in this Limited five kinds of dishes, occupies the absolute leading position must be - Yingjila (pictured above). Both Ethiopia southeast northwest corner, you almost can not find the supply of Yingjila restaurant. It can be said that Ethiopia history long, Indira age is as big.
Production of Yingjila raw material called teff, teff (pictured above), do not know which sentimental a very poetic name: Ethiopia teff and romantic thing to her. Eragrostis teff Rajah like wheat, wheat is misty version of Jun. Teff in other parts of the world is a kind of common grass, only in Ethiopia as food and is one of the main food. It grows almost 3000 meters above sea level in Ethiopia. It looks almost the same as wheat on the plateau. It only adapts to the plateau climate of Ethiopia, and its yield is very low. Its yield per mu is only 15% of that of wheat. Some of the orange plants are Huainan. The bran grain is very small, and the weight of each 150 bran is equivalent to that of a wheat grain, but its nutritional value is very high, which is rich in amino acids, protein, trace elements and plant fiber. Its calcium content is higher than milk, and its iron content is two times of that of wheat. It is said that scientists have tried every means to improve the yield of bran, but they all ended in failure. Fortunately, the growth rate of this plant is very fast, every July sowing, around November can be harvested, or for food shortages but not always Yingjila would not have survived to the Ethiopian people's tragedy.
Teff mature harvest threshing ground into a powder that can be used to create Yingjila. Indira is fermented food, its production process generally takes 2-3 days, general practice is: will the teff flour and baking powder with water, with a small amount of flour placed at room temperature for the two Angel fully fermented, then like pancakes as fermented batter in pan on a round cake. Because after fermentation, so Yingjila stick pan side is flat, the other side is porous.
Eat Yingjila special sauce, referred to as Watt, is usually used for all kinds of meat (pieces or minced meat) and vegetables with chili powder, salt and other spices simmer for the system, as well as local people love the homemade cheese and beef. Eat Yingjila also don't use chopsticks instead of knives and forks, actually eat this with the right hand only, when eating the first piece of Yingjila, by hand, porous side down (this is a secret!) Wrap a portion of the sauce or meat, and then send it into the mouth. To the distinguished guests, the enthusiasm of the Ethiopian people and sometimes personally wrapthe Yingjila guests to the mouth.
This bread Yingjila feels very soft, taste is sour, acidity increases with the deepening of color, is a very appetizing food. Some restaurants are provided in whole, while some exquisite restaurants will cut them into 10 centimeters or so, and then roll them into small rolls. They look just like those towed towels.
Ethiopia people's passion for life Yingjilaru, regardless of everyone, it can not be non three meals a day. But for foreigners, whether it can be included in the category of delicacy is Different people, different views., after all, some food is life for A, and to B here, could become a life.
From southern Ethiopia came back, we in the famous Addisababa Hotel (pictured above) to eat a meal of authentic yingjila.
A traditional restaurant Ethiopia, famous decoration style is very special, such as with a cover like African drum things like the fact this straw is the true function of the table!
The women go out habits with cap (this is more use than what sunscreen ah!) Then, just entered the restaurant, the waiter seated, then, his first sentence is not Welcome, but please take off your hat! He said, "this is the rule." It's really unthinkable. However, you have to admit that all famous people, restaurants or hotels have a common feature: not a bright spot, but a fault. The more famous people / things are, the more weird it is!
Eat a traditional meal of Ethiopia is sure to wash your hands, unless you want to direct the interpretation of what is called "Disease enters by the mouth". Because, eating their food, no knife and fork, more will not appear chopsticks.
The picture above is the menu of the restaurant. Compared with its popularity, the price is not high, but in Addisababa outside the city to eat a meal like meals, the price is about half.
The above look is a mess that is Watt, because the different ingredients can be divided into beef Watt, mutton Watt, vegetable watt and so on. But this is not to allow yourself to eat a scoop, although it looks quite tangtangshuishui.
Before watt officially announced the end to the grand launch of the protagonist: Yingjila, this volume pile was so neat, looks really like a small towel to wipe your hands! Or with a hole Konghui breath oh.
A large sheet of Yingjila spread out is that all watt poured on it after the beginning.
Yes, it is, not dongkuai is not moving the Ethiopian people eat with their right hand Yingjiladou, tore a small piece of bread, even the soup with bread together in the solid inside, and then quickly and cramped into the mouth, they eat like elegant photo freely flowing style of writing, we tear rolled up, not to the mouth soup. Have a hand in the stream......
The women were forced to take off the hat that hair is a mess. Oh, to eat the most authentic Yingjila to drink a cup of wine at the expense of the best TEJ, too big.
This is our queen Tetu earlier in the restaurant to eat a single Yingjila, appears to be not many elegant? Of course, the things of the royal family, of course, should be more careful.
Many people say not accustomed to eating it, too acid Yingjila, Baji, but we still love, so all the way home tasted many Yingjila, because the location of the environmental factors of different prices, the taste is completely different, some sour, some high acidity, but not to an intolerable degree. This is the Awasha in nearby Sasha Mane restaurant to eat lamb Yingjila, priced at 20 Bill, the taste is very good, so after half a month, the emperor students have perseverance to find similar taste, and no more! No longer!!!! Oh life, miss is a very painful thing, but what is more painful is that you have experienced a return but then.
The above is that we had the worst outlook, the cheapest and most do not know the so-called yingjila. Before entering your mouth, you don't know what it is. Actually, even when you eat your mouth, it's hard for you to tell exactly what you are eating. Later someone told us that the color resolution Yingjila from its taste: the darker the more acid, the price is cheaper.
With the best of course is Ethiopia Yingjila wine: TEJ wine, a wine with honey, looks very beautiful, taste good. It is said that today this hotel has its own TEJ distillery, and its product is very good.