-=> Quoting Dale Shipp to Michael Loo <=-

 ML> I've eaten at Ethiopian restaurants in a few countries, but
 ML> Ethiopia is not one of them.

 DS> Your statement makes me wonder.  If we went to Ethiopia, would we find
 DS> restaurants that served food similar to what we had at Lucy's?  Or
 DS> would such food only be served at little hole-in-the-wall places or at
 DS> family homes.  I.e. is what we had typical of "upper class food" or
 DS> "peasant food"?

Now I'm curious too. According to Trip Advisor (a somewhat dubious
source largely catering to and written by foreign tourists I know)
the top rated and most expensive restaurants in Addis Ababa tend to
be either Italian or French. The terms Continental and Mediterranean
get tossed around a lot too. The second tier pricewise serves
Ethiopian, Middle Eastern or Indian food. Not surprisingly there are
at least a few Chinese restaurants there as well.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Malawah - Somali Sweet Pancake
Categories: African, Pancakes, Desserts
  Servings: 10

      2 c  flour
  2 1/2 c  milk
      2 lg eggs
      1 TB sugar
    1/2 ts cardamom
    1/2 ts ginger
      1 pn salt
      2 TB canola oil (or butter
           -for frying)
    Toppings:
           honey, butter and sugar

When it comes to cooking malawah, there are a couple of methods. In
one method, the batter is poured and distributed within the pan by
tilting the pan in a circular motion, as you would do when making
ordinary pancakes. This is allowed to fry on medium heat for two
minutes. The pancake will not require flipping to the other side but
will have one golden brown side while the other remains white and
spongy.

In the second method, the batter is poured in and then flipped over
to brown on the other side. Some people will pour the batter in a
circular spiral which will be visibly evident when cooked. Others
pour all the batter in the center of the pan and create the spiral
by using a spoon.

Beat or whisk all the ingredients together in a bowl. Alternatively,
mix them together with a hand-held blender.

Heat up a frying pan and drop a little bit of butter to fry the
malawah. You could also substitute cooking oil instead of butter.
Ladle some batter into the pan and swirl the pan such that the
batter distributes to make a thin layer which spreads towards the
curving sides of the pan

Fry for about a minute and then flip over to the other side until
slightly golden.

Serve the malawah by spreading melted butter and honey on top or
sprinkling some sugar on top.

By Freda Muyambo

From: The Spruce Eats

MMMMM-------------------------------------------------
                  


Cheers

Jim


... CONFUCIOUS SAY: America good place to put Chinese restaurant

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