Re: sunflower oil & Ethiopian food (was: for Kris re: tanzania/nutrition)

[Guest guest]

Kris,

Thanks for the info on margarines/oils in Tanzania.

There's a local Ethiopian restaurant here that I occassionally eat

at. I asked them what types of oils they use for cooking at the

restaurant. They use both butter and soy oil (yech). I asked what

oils they traditionally used in Ethiopia. They said sunflower oil!

So, there's another place that uses that oil. (And I think they also

use butter.)

As an aside: looking at an Ethiopian menu makes it seem like the

perfect NT restaurant! They've got raw meat dishes, organ meats

(tripe), and their injera is a fermented bread! I was told in

Ethiopia the injera is fermented 3 days, but here they only do 1

day. (I don't know why the difference, but, interestingly, the

Ethiopian waitress said that she can't eat as much of the injera they

make here as she used to in Ethiopia because " it doesn't digest as

well. " Most of the restaurants here also add wheat to the teff.)

> HI ,

>

> They served margarine in Dodoma, sad to say. I don't remember

brands, but

> margaine and shortening are all highly processed, I'm sure. The

pastor at

> our companion church on the edge of Dodoma raises sunflowers and

has a hand

> operated machine for pressing out the oil, which he sells. At

least that's

> not highly processed. I don't remember the fatty acid content of

sunflowers,

> but I'm afraid it's mostly omega-6 PUFA's.