In the past few weeks, I’ve approached every dish with a bit of trepidation, which is pretty unusual for me.  Typically, my attitude towards cooking is whimsical; haphazardly throwing spices and ingredients together without much of a thought, putting all my faith in whatever recipe I have written down. Not so much with Africa.  I’m not sure why, but lately I’ve been second guessing everything, measuring ingredients with more accuracy than normal, and questioning the sanity of every author whose recipe I try.  I didn’t realize exactly HOW cautious I’ve been lately until Tomato commented on how everything I’ve served so far in Africa comes with a side of skepticism.  This is completely unfounded, because I can’t say I’ve been disappointed once.  Determined to overcome my mental block, I forge on today and present tonight’s dish:  injera and tsebihi birsen..  So roll up your sleeves, because it’s getting messy.

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