The platter of seven items came arranged in hillocks on a round of injera. The color and texture of the arrangement grabbed our attention first. Light sienna lentil puree, reddish brown beef wot, translucent yellow cabbage, dark green collards, bright red tomatoes, speckled tan ground lamb and black lamb tibs presented an earthy, autumnal spectrum. One color caught me off guard: the gray of the injera, the pancake-y, crepe-like bread that I expected to be closer to the gold of a pancake. Ethiopia has more than one variety of injera, and more than one color. Injera was teaching me. In any case, its lightly fermented sourdough-like notes lend it enough character to be a force throughout the meal without overpowering or getting lost among the other contenders for your taste buds. And it's a perfect foil for the pepper.