Usually I have no problem remembering restaurant names, both foreign and English. But Eritrea D’Afrique is for some reason a tricky business, I have to search for the receipt to get the name right. And it’s not just the name, its entrance is tricky too. We see the sign, we see people inside, we try what we think to be the door, which is locked. Confused and slightly embarrassed with bypassers, we look through another door to its right and see a bar. It turns out the bar is part of the cafe. Inside, the spacious, curtained and dimly lit dining room has three table occupied, all by Africans who seem quite at home with the place and converse in their own language. Always a good sign.
I notice them using their hands to scoop up food, just like the Indians, and a thought of worry comes. Sure, we eat pizza, spring rolls, goi cuon, fruits, bread, fried chicken, ribs, and a gazillion other things with hands, but it’s dubious how much bean and salad I can gather with the tip of my fingers. It’s the efficiency, not the messiness, that makes me consider a fork, which turns out to be unnecessary. Because unlike the Indians, the Eritreans use more than just fingers to scoop. In fact, their injera should win the prize for the most efficient utensil out there.
First of all, it’s thin, resilient, and easy to handle. You tear a piece, you scoop, you wipe the plate. Secondly, its porous side grasps, soaks, and holds soft food like no other. And finally, it’s edible. How many utensils in the world can be stuffed in the mouth and digested in the stomach? It’s airy, spongy, it’s a little sour, it’s a snack by itself and a flavorful addition to other foods. It’s brilliant.