Ethiopian Veggie Platter?

Question

I use to love going to Little Ethiopia when I lived in LA. I use to get the Veggie Platter with that bread you pick it up with. There were like 4 different types of pureed veggies, one was greens, another was yellow and the rest were like a brownish orange mixture. The spices were amazing, I just wouldnt know where to start to make that at home with the bread they use, any experts on this type of food?

Answer 1

Re. "I use to love going to Little Ethiopia when I lived in LA. I use to get the Veggie Platter with that bread you pick it up with" -- me, too. The Ethiopian restaurants where I am now don't even have the collard greens...

Anyway, this might be of limited use, but here's the bread that's used:

http://en.wikipedia.org/wiki/Injera

There's a convenience store -- a chain thing like a 7-11 -- near me that sells injera right next to the usual breadstuffs. Quite interesting. Might be worth tracking down a local Ethiopian; if there's any immigrant population, it can probably be found _somewhere_.

See also:

http://en.wikipedia.org/wiki/Cuisine_of_Ethiopia

I've long since given up on getting it to come out the same at home, though. What seems to be the critical ingredient -- 'berbere' -- involves too much that I don't always have on hand, and substituting never comes out right. See http://www.recipeland.com/recipe/2210/ for an example.

Answer 2

Was it hummus?