The spongy flatbread called enjera, or injera, is a staple of East African cuisine, as both a platform for stews and an edible utensil. When served on the side, enjera is often flat or gently folded, though occasionally it is rolled. That presentation may have helped inspire the restaurant's African-Mexican culinary mashup, which I noted with amusement but was too stuffed to try myself: the enjerrito.
Café Eritrea d'Afrique
4069 Telegraph Ave. (41st-42nd Sts.), Oakland
510-547-4520
(From an August 2011 visit)
