>  ML> We started with sambusas (samosa analogues)
>  JW> The Indian diaspora has made them popular internationally.
>  ML> I don't think triangular pastries can be traced unilaterally 
>  ML> to south Asia, though - they seem universal wherever dough
>  ML> is made.
> I just read that sambusas originated in the Middle East at least 1000
> years ago and that Arab spice traders introduced them both around
> the Horn of Africa and to India around 800 years ago. Indians
> subsequently invented the potato stuffed version.

Plausible, as the Arabs were responsible for a lot of stuff.

>  ML> A lot of the domestic teff here is from Idaho and the
>  ML> Dakotas, which are often on the chilly side.
> I'm surprised that farmers in southern Alberta and Saskatchewan
> haven't tried to grow it on at least a small scale experimental
> basis,
> But apparently our production is zero except for some limited use of
> the whole plant as part of a drought resistant hay and pasture
> mixture of grasses.

It may be a simple question of economics, as many
things are, which means that the situation is subject
to change without notice. Add the warming issue, and 
sooner or later your descendants will be eating injera.

>  >      Title: Pan Fried Kingfish Fillet
>  ML> Good one, though the fish we had was almost definitely
>  ML> in the Perciformes - your average Kingfish is a Scombridae,
>  ML> relatively Long and skinny.
> True. I chose that recipe merely because it was a salt water fish
> one, from the Horn of Africa, and already in my export file.

My eyesight just made up a new and nonexistent order
of fish, the rhombiformae.

> MMMMM----- Recipe via Meal-Master (tm) v8.06
>       Title: Broiled Fish From Chef Kurt Linsi (Ethiopia)
>  Categories: Fish, Bbq, Ethiopian
>       Yield: 8 servings
>  
>       1    Text file
>  
>   Place 2 or 3 freshly caught whole fish, cleaned, on a wire rack.
>   Lower the rack carefully into a long pan of salted lukewarm water.
>   
>   Bring the water up to a boil slowly and simmer until the skin
>   loosens. Lift the fish out rack and all and place it directly over
>   a hot charcoal fire. Sprinkle with salt and pepper and, as soon as
>   the fish begins to flake, remove from fire and serve immediately.
>   
>   If fish appears dry brush it carefully with seasoned oil or
>   butter.
>   
>   Chef Kurt Linsi of Ethiopian Airlines was the chef for Emperor Haile
>   Selassie for ten years. He is one of the world's outstanding cooks.
>   
>   The African Cookbook by Bea Sandler 
> 
> MMMMM

From the blanching step the fish probably was freshwater - 
not a surprise as Ethiopia is a landlocked country,
its only connection to salt water being via a railroad.

> ... Before you eat a rotten fish, you must first drink like a Viking.

Emu Kebabs
categories: game, main
servings: 4

1 lb emu top loin fillet
1 onion, chopped
1 in fresh ginger root, grated
3 Tb lemon juice
4 Tb soy sauce
3 Tb brown sugar
1 ts sesame oil 

Mix together marinade ingredients. Cut emu fillet 
into cubes. Marinade meat 1 hr in refrigerator. 
Thread meat onto bamboo skewers (previously soaked 
in water for 10 min). Broil or grill over hot coals, 
brushing with marinade, until done.

uniquelyemu.com
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