Ethiopian cuisine is usually eaten with your hands. Provided we were offered cutlery, I opted for the more traditional method and used my paws. Ethiopian Coffee is no joke. It comes in a delicate little pot, but don't let that mislead you - it's brewed dark and strong. I saw the word "Wot" all over the menu, which is a stew or curry prepared with different veggies and meats. Kay Sega Wot is tender beef cubes marinated in red wine and spices, then finished in a red pepper sauce. The meat is unbelievably tender, and you'll want to get every last drop of the savory sauce. Good thing each dish is served with Injera, a spongy, yeasty, sour tortilla-like bread. I'd never had anything like this. I ordered an extra one.
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Look at that spongy Injera "plate"! |
Noteworthy sides are Miser Wot, Red Lentils in a red pepper sauce (the sauces all have varying levels of sweetness and heat!) and Kik Alicha, Yellow Peas in a turmeric sauce. It's hard to pick a favorite - they're all unique and present a different flavor profile when you pair them with the slight sourness of the Injera. The Yebig Tibs (lamb with rosemary, tomato and jalapenos in a hot pepper sauce) is screaming for me to return. This was a truly wonderful meal and experience.
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