Injerra (1898, 1901)

[Bapopik at AOL.COM]

   More and earlier Ethiopian food, from books at the NYU Bobst Library.

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INJERRA/ANGERA BREAD

WITH THE MISSION TO MENELIK 1897
by Count (Lord Edward--ed.) Gleichen
London 1898
eith a new introduction by R. Pankhurst
Gregg International Publishers Limited
1971

Pg. 175:  Accordingly a species of low basket table was placed before them,
and on this some thirty of forty Abyssinian breads (somewhat resembling the
Indian chupattie, but larger) were laid; a maid-servant then brought in a
substance consisting of meat swimming in mulligatawny soup, strongly seasoned with
Abyssinian pepper.  Tearing off some of the under piueces of bread, she
proceeded to steep these in the soup, and laid them on the top layer of breads.

Pg. 181:  It should be noted that the ordinary breads of the country are very
thin, flat cakes, about the size of a handkerchief, which look and taste like
sour, uncooked crumpets.  They are also generally damp, flabby, and full of
grit.

Pg. 352:  _Bread._--50 thin cakes ("injerra," about 12 inches in diameter)
for 1 dollar.  This bread is sour and generally full of grit.  Good white
European bread is only to be found in Harrar or at the King's court, and in small
quantities.


MODERN ABYSSINIA
by Augustus B. Wylde
Westport, CT: Negro Universities Press
1970
Originally published in 1901
by Methuen & Company, London

Pg. 182:  A table was placed for us on the platform, and, after washing our
hands in the same style as the Turks and Arabs do, we were supplied with
plates, knives and forks, but not (Pg. 183--ed.) spoon, the thin tef breads being
used instead.  A basket of the best white tef was given us and the feast
commenced with raw beef, the famous "brundo" as it is called.

Pg. 184:  A basket with a large pile of brown breads or angera, as they are
called in Tigre, was placed before each group, and two of them were taken off
the pile to serve as plates for the red peppers which was poured out of a large
cow horn, and for the chutney which was taken out of a large jar with the
hand, hands having been made before spoons, then large lumps of raw meat were
brought in and given to the men and the dinner commenced.

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BRUNDE (MEAT) & TALLAH (DRINK)


TRAVELS IN SOUTHERN ABYSSINIA,
THROUGH THE COUNTRY OF ADAL
TO THE KINGDOM OF SHOA
by Charles Johnston
in two volumes
Freeport, NY:  Books for Libraries Press
1972
First published in 1844

VOLUME II
Pg. 226:  Travellers who have witnessed their "brunde" feasts can attest the
intoxicating effects if this kind of food, and they must have been astonished
at the immense quantities that can be eaten in the raw state, compared to that
when the meat is cooked, and at the insensibility which it sometimes
produces.

Pg. 349:  There is no beverage so largely indulged in by the Shoans, whether
Christian or Islam, at tallah.


JOURNAL OF THREE YEARS' RESIDENCE IN ABYSSINIA
by Rev. Samuel Groat
New York: Negro Universities Press
1969
Originally published in 1851

Pg. 474:  Among the affluent, however, when the first course is finished,
they generally bring on for a dessert, the _bronds_, or the raw flesh of a
fattened beef; and every one freely helps himself to as large a share as he thinks
he shall need.


MY MISSION TO ABYSSINIA
by George H. Portal, C. B.
New York: Negro Universities Press
1969
Originally published in 1892

Pg. 188:  But although we saw nothing of it, Bruce, Mansfield Parkyns, Mr.
Dufton, and Mr. Rassam all speak of the fondness of the Abyssinians for what
they call _brundo_, that is, a piece of raw meat cut from the carcase at the very
moment when the animal is killed, and eaten, probably with the inevitable
red-pepper sauce, before it has had time to grow cold.*

*Mansfield Parkyns ("Life in Abyssinia," ch. xxvii. vol. i.) gives the
following description of _brundo_ eating in 1843:...


(On second thought, maybe this should not be my next trip--ed.)