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Speaker 1: Seven two Weekend Breakfast Food with Dr Anna Trepido.

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Speaker 2: It's twenty minutes before eight o'clock. Welcome back to seven

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Speaker 2: or two Weekend Breakfast with Migrg and Chloum. Time for

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Speaker 2: us to talk food now. This week, Doctor Tribute and

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Speaker 2: I went on a mission. We wanted to try an

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Speaker 2: Arabian ice cream. It's got an interesting texture, not like

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Speaker 2: that creamy tax you think of with ice cream or gelato.

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Speaker 1: Apparently it's quite stretchy.

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Speaker 2: But our plans were ruined because when we arrived the

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Speaker 2: particular establishment was closed, and it's funny when we were

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Speaker 2: leaving they were open. So we ended up not doing

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Speaker 2: Arabian ice cream. We ended up doing Ethiopian and I've

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Speaker 2: there's never been a time in my life where I

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Speaker 2: eight Ethiopian, and I regretted it, especially to such a

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Speaker 2: miserable day on Thursday. It was cold and damp, and

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Speaker 2: so we ended up at a little piece of.

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Speaker 1: Ethiopia and Norwood.

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Speaker 2: And joining me now to tell us about our adventure

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Speaker 2: is our resident chef and food anthropologist, Doctor Anna Trepudo Trpedo.

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Speaker 1: Good morning, Hello, Hello.

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Speaker 2: So the last time I saw you, we had attempted

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Speaker 2: to eat quite a large amount of Ethiopian food, a

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Speaker 2: significant amount of Ethiopian food. And you know what, I

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Speaker 2: didn't feel guilty this week. Sometimes I feel bad, and

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Speaker 2: I didn't feel bad because so much of Ethiopian cuisine

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Speaker 2: is very vegetable. First, we must have had at least

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Speaker 2: five six vegetables on our platter, and so while there

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Speaker 2: was a bit of gluttony, I didn't feel bad.

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Speaker 1: I was eating beetroot and spinach.

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Speaker 3: Yeah. You know, the thing about Ethiopian food is a

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Speaker 3: It's just one of the world's kind of great ancient

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Speaker 3: food genres. So I don't think I have never come

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Speaker 3: across an Ethiopian meal that I didn't like. You know,

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Speaker 3: some are better than others, but you know, it's almost

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Speaker 3: impossible to do Ethiopian badly, I think. Yeah. And also,

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Speaker 3: you know, we've just been such junk food junkies and

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Speaker 3: the last few weeks, and you know, we've sort of

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Speaker 3: like joyfully like capered and frisked from like chip to

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Speaker 3: chip basically that you know, it really was a pleasure

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Speaker 3: to leave a lunch feeling. I mean you genuinely, you know,

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Speaker 3: we did eat quite a lot, but I didn't feel heavy.

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Speaker 3: I didn't you know that that you just have a

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Speaker 3: sense that this is food as delicious and food as medicine,

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Speaker 3: that it's just terribly good for you. That we, as

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Speaker 3: you said, we were trying to be junk food junkies.

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Speaker 3: That we had in mind to eat Arabian ice cream

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Speaker 3: even though it was raining. But when the ice cream

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Speaker 3: shop was closed, we went round the corner. So test

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Speaker 3: Ethiopian Cuisine is a little bistro that's just off Grant Avenue.

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Speaker 3: It's on William Road in Norwood. And you know, actually

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Speaker 3: it was perfect for a drizzly day, which is where we.

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Speaker 2: Were right And so the name of the restaurants is

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Speaker 2: also the name of an ancient grain. And you love

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Speaker 2: an ancient indigenous.

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Speaker 3: Grain that I am a bit of. I tend to

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Speaker 3: be a mabele bau is basically my thing is that

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Speaker 3: I will hammer on about how African ancient grains are

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Speaker 3: delicious and better for you, et cetera, et cetera. Now,

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Speaker 3: tesf is the indigenous ancient grain of the Horn of

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Speaker 3: Africa region, so that part of East Africa, and it's

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Speaker 3: probably it's certainly one of the oldest domesticated plants anywhere

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Speaker 3: in the world. You know that at four thousand BC,

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Speaker 3: when almost everybody else a hunt together, people living in

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Speaker 3: the Horn of Africa were starting to cultivate tef. So

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Speaker 3: it's a kind of millet. It's obviously, you know, it's

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Speaker 3: evolved in that environment, so it's very water wise, and

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Speaker 3: it just it's almost impossible to think of anything healthier

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Speaker 3: than tes. You know. It's it's a rich source of protein,

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Speaker 3: dietary fiber, manganese, salmon, iron, phosphorus, magnesium, zinc, it's I

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Speaker 3: believe it's gluten free. That so in every way it's

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Speaker 3: it's a healthy thing, and it's also just got a

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Speaker 3: lovely kind of nutty, earthy. It's it's a delicious grain,

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Speaker 3: so we should all be eating more test.

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Speaker 2: And so in Ethiopia, tef is mainly made into this

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Speaker 2: kind of the signature bread.

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Speaker 1: It's this thin.

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Speaker 2: It always makes me think of the crust on is coco,

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Speaker 2: but it's a little bit softer, and it's a little

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Speaker 2: bit sour.

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Speaker 1: There's a bit of.

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Speaker 2: Sourness in its delicious and it holds its shape quite well,

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Speaker 2: which makes it useful as like a scoop as a

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Speaker 2: holder for all your delicious veggies and meat.

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Speaker 3: Well, I mean, the thing is so tough is we've

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Speaker 3: already established it's like a kind of super grain in

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Speaker 3: all sorts of health ways. But then what Ethiopians do

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Speaker 3: with it is they grind us into flour and they

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Speaker 3: make a batter that they ferment. So you know, again

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Speaker 3: everything fermented has a whole lot of additional health properties.

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Speaker 3: So you know the kind of bass starch, and you're right,

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Speaker 3: it's very like fullcoco. You know that that that kind

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Speaker 3: of base of a pub pot. I haven't thought of

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Speaker 3: that before, but you're absolutely right. But it's like a

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Speaker 3: giant spongy, textured soured almost ting, like if people know

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Speaker 3: like ting from the Northwest. It's got that quality and

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Speaker 3: people use it. It's the primary starch of the region. But

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Speaker 3: it's also the cutlery and the crockery because you know,

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Speaker 3: you get. The way it comes to the table is

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Speaker 3: you have like a big round tray and on the

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Speaker 3: tray they lay this big round flat fermented pancake like

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Speaker 3: batter bread the indira, so it becomes your plate. And

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Speaker 3: on top of that plate they then put a range

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Speaker 3: of these various sort of aromatic stews and then you

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Speaker 3: use you tear off bits of this fermented test pancake

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Speaker 3: batter bread and you use those as you know, your cutlery.

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Speaker 3: So you tear off the piece of bread, and you

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Speaker 3: scoop up your stews using the bread, so by the

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Speaker 3: time you finish, there is virtually no washing up. And yeah,

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Speaker 3: it's a very efficient, very delicious way of managing a meal.

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Speaker 1: Yeah.

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Speaker 2: And I feel as though, especially if you I'm like me,

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Speaker 2: if you make better choices with your nails. I seem

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Speaker 2: to have very light nails at the moment, like my

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Speaker 2: nails are very white at the moment, the color on them,

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Speaker 2: and so I was afraid I was going to stain them,

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Speaker 2: and so I had to ask for crockery. And the

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Speaker 2: beautiful lady that was serving us looked at me disapprovingly

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Speaker 2: and said, in Africa, we eat our food with our hands.

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Speaker 1: And I wanted to say, I know, it's just.

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Speaker 2: My nails, but I've never seen such a look of

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Speaker 2: But when I showed her my nails, she kind of softened,

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Speaker 2: and her disapproval shouldn't not disapprove anymore, She just disapproved

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Speaker 2: a little less when she saw what I meant. But

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Speaker 2: eat with your hands, no, no, spood, no, folk, don't

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Speaker 2: be like.

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Speaker 3: Me, Well, you know, my nails were a dark, so

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Speaker 3: I ate with my hands, and I you know, it

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Speaker 3: was more. There was definitely a strong disappointment that you

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Speaker 3: weren't going to eat with your hands. That I think

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Speaker 3: disapproval kind of moved into disappointment. She understood when she

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Speaker 3: saw how pale your nails were, but she was still

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Speaker 3: feeling like you weren't going to get the full experience.

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Speaker 3: And I do think there is something, you know, it's

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Speaker 3: an extra sense. You know, if you've got smell and

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Speaker 3: taste and the sound of food and all of that,

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Speaker 3: that eating with your hand is different. But you know,

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Speaker 3: I I'm looking at my nails now and they are stained.

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Speaker 3: So you know that the spice that is the base

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Speaker 3: of almost all Ethiopian food is this spice called Berberet

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Speaker 3: and it is it is a red spice. You know

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Speaker 3: that that it's preenderceed and Fenegreek and cardamen and all spice.

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Speaker 3: But there's quite a lot of sweet paprika in it

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Speaker 3: and a little bit of chili, and it is red.

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Speaker 3: And you know when you eat with your hands, you

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Speaker 3: are going to be yeah, that it probably will stain.

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Speaker 3: You know. I was quite glad that it was you

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Speaker 3: that was being the the bad girl that you got

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Speaker 3: the lecture about how to be an African, whereas I was,

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Speaker 3: like the heads a good African. I was a good African.

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Speaker 3: You were a bad African. But I mean, it really

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Speaker 3: was more disappointment than disapproval, you know that. I felt

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Speaker 3: that she she genuinely just wanted you to like have

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Speaker 3: the best Ethiopian experience, and she felt you were removing

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Speaker 3: one of your senses.

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Speaker 2: I did feel like I was missing out on a

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Speaker 2: little bit of the experience because I was using cagliar,

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Speaker 2: not my hands. And she even the second time when

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Speaker 2: she came around and she said, well, why don't you

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Speaker 2: try it? To say, because I think she was she

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Speaker 2: was genuinely concerned that I wasn't getting the full experience

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Speaker 2: of the meal using crockery, and so do not go.

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Speaker 2: If you're gonna go, and you should go, do not

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Speaker 2: go and ask for propery each with your hands. I

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Speaker 2: do think, especially with the Ethiopian food, that's part of

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Speaker 2: the joy. I just missed out on that particular kind

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Speaker 2: of sensory taste aspect because I have to preserve these nails. No,

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Speaker 2: I had to preserve my nails, So dotor tvida before

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Speaker 2: you run out of time.

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Speaker 1: We haven't spoken about what we ate.

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Speaker 3: Okay, well what we ate is relevant because what we

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Speaker 3: ate was what that what is the word for a

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Speaker 3: kind of aromatic spiced stew in Havoc, which is the

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Speaker 3: language that Ethiopians predominantly speak. And so the whats are

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Speaker 3: placed on top of the endira that you know, what

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Speaker 3: can be any kind of stew, so you get a prefix,

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Speaker 3: so a dough or what is a chicken stew for instance,

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Speaker 3: and a missi or what is a lentil stew? That

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Speaker 3: they all basically when you make a watch, you have

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Speaker 3: a spiced butter, and you slow cooked onions until they're

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Speaker 3: sort of caramelized, and you add the berberre and that's

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Speaker 3: what makes this sort of thick, delicious rich sauce. And

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Speaker 3: then you know whatever the ingredient is. And the wonderful

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Speaker 3: thing about Ethiopian food, one of the many wonderful things,

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Speaker 3: is that it's a fantastic place to eat with vegetarians

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Speaker 3: and vegans. You know that that the Ethiopian form of

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Speaker 3: Orthodox Christianity is very ancient and has There are over

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Speaker 3: one hundred fast days in a year, and you know,

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Speaker 3: fasting within the Ethiopian Orthodox Church means not not eating

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Speaker 3: at all, but not eating meat, dairy, eggs, et cetera.

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Speaker 3: So there's a huge genre of vegetarian and vegan dishes.

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Speaker 3: So and on those days, the spiced butter is replaced

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Speaker 3: with a spiced seed oil, so you know, there are

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Speaker 3: absolutely meaty things that you ordered. The tibsais which is

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Speaker 3: the is a sort of beef fried in that spiced butter.

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Speaker 3: But we also had missile wat which is red lentils,

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Speaker 3: and kika licha, which is a split a split pea

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Speaker 3: stew which has got a sort of creamy texture, and

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Speaker 3: we had a chickpea stew and lovely kind of caramelized

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Speaker 3: cabbage stuff and various sort of leafy greens, and so

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Speaker 3: we ate almost entirely vegetarian, and you don't sort of

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Speaker 3: feel deprived of meat.

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Speaker 2: It was just very delicious, flavorful, good or mummy, very

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Speaker 2: well cooked. I'm not a big carrot fan, but the

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Speaker 2: carrots they gave us were just so good, and I

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Speaker 2: feel like carrots are such a boring vegetable, but they

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Speaker 2: managed to be really exciting just in the way that

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Speaker 2: prepared and spiced for such a good thing to do

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Speaker 2: in a miserable, gloomy, damp day.

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Speaker 3: And you know, the service is really sweet. That she

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Speaker 3: she was disapproving of your kind of nail thing, but

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Speaker 3: she was also really solicitous of our well being. That

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Speaker 3: it's packed with other Ethiopians, so you kind of know

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Speaker 3: it's the real deal. That it seemed to be like

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Speaker 3: half of Addice Aboba was like in the restaurant, sheltering

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Speaker 3: from the rain. It was a really nice kind of

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Speaker 3: community vibe as well.

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Speaker 2: Yeah, so where do we find chief if we're looking

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Speaker 2: for them?

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Speaker 3: Okay, so they are one hundred and eighteen William Road

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Speaker 3: in Norwood. That their telephone number is zero six eight

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Speaker 3: eight two three three one one nine and if you

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Speaker 3: want to have a look, they are at at Test

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Speaker 3: Cuisine and Test is te double s.

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Speaker 2: Great Doctor Trapedo, always appease your chatting to you. Thank

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Speaker 2: you so much for your time.

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Speaker 3: Thank you, thank you.

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Speaker 2: That's our residential and freedom thro apologist, doctor Anna Trepedo