The Ethiopian dish had a great amount of variety, and it is also an eat-with-your-hands kind of meal, which is something I do not do often when eating in America. My family is Nigerian, and Nigerian food is also frequently eaten with the hands, so eating the Ethiopian dish made me feel like I was six years old again. I did not like the injera, but I had to use it as a tool to scoop the main course into my mouth! The Cape Malay curry was delicious and I will certainly be having some again!
Ethiopian Capetonians are such fans of Berbere sauce, so they cook a lot of their food in it. To make injera, one ferments teff flour for about three days, which gives the cake its bitter, sour taste In Malay restaurants, you can often spot the injera in a big pot of curry—they just throw everything in, and it cooks together perfectly!
In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and the Malay Peninsula, along with their spices and traditional cooking methods. Malay curry's presence in South Africa is the product of the Malaysian community's strong history in South Africa. It is a very popular dish!
Although this is Cape Town, I have seen a large number of Ethiopians here. Ethiopians first came to Cape Town after seeking refugee asylum from political turmoil in their own country. Since that time, relative has followed relative, and the Ethiopian community continues to grow in Cape Town.
