Small, family-owned eatery brings tasty platters to downtown Overland Park diners.
By JILL WENDHOLT SILVA
The Kansas City Star
Fingernails lacquered in a shade of bright coral flash in my peripheral visionhttp://www.blogger.com/img/blank.gif. Across the room, a female diner tears off a swath of injera and uses it to scoop up a mouthful of beef tibs and spicy stewed lentils.
Injera is the base of Ethiopian cuisine and serves not only as sustenance but also as plate and utensil. The pancakelike bread is made from teff, a cereal grain that grows best at high altitude. It is cooked in a hot pan that causes the side in contact with heat to form spongy dimples. Those dimples help soak up savory sauces.
Read more: http://www.kansascity.com/2011/11/23/3273614/neighborhood-ethiopian-restaurant.html#ixzz1fFm9smsq
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