Raw meat, a manly dish in Ethiopia

Raw meat dishes are served in Ethiopian restaurants in the U.S.

Ethiopian Injera-boat Stands everywhere,
                   

by Gallane Tadesse, Zefene writer 
gmtadesse@gmail.com

If Ethiopia was the country to border California, I’m sure there would be injera-boat stands everywhere. Ethiopian food is a delicacy that in my opinion not enough people have had the chance or taken the opportunity to try. This may be (and probably is) a biased statement because I was raised eating Ethiopian food, but I think it’s the truth. Depending on where you live, finding an Ethiopian restaurant In your area may be hard, but I suggest you go and try it.

It is said that the atmospheres at Ethiopian restaurants are the best. They are cozy, laid back, decorated with traditional art and crafts, and the perfect place for social gathering. It is quiet, unless you catch the restaurant on a night with live music, and full of tiny tables and Massobs. Massobs are circular communal serving baskets that are made of woven grass and used as tiny tables.   When they serve you food at restaurants you will not receive your food in a regular bowl or plate, all of their dining ware are traditional and similar to the ones used back home. The food is placed on a big dish on the massob and you all eat together. Because of the amount of sharing that is done, there is a sense of intimacy with whomever you are dining with.
Ethiopian cuisine is rich of flavor, made with many different spices and tastes. The dishes are primarily consisting of meat or vegetables. Ethiopian food is vegetarian friendly; almost all dishes are made from lentils, chickpeas, and beans. The dishes rarely consist of pork since the main religions in Ethiopia are Muslim and Ethiopian Orthodox Christian. The main dishes you will find is Wat (stew), Tibs (cubed beef), Kitfo (raw meat marinated with spices), Fitfit (shredded pieces of injera with spices) and Alecha.  Although the dishes have a lot of spice added to them, at most restaurants the dishes are made mildly spicy so it is tolerable to those without the native tongue.

The main spice that is used is called Berbere.  Berbere (beb-er-ay) is a combination of peppers, garlic, onion and other spices that is dried and ground into a powdered form. It has a full-bodied taste with a bit of spiciness and is very versatile, complimenting both meat and vegetable dishes. The other main spice is Mitmita (mit-meat-ah), which is spicier than Berbere. It is also a combination spice. It is made from hotter peppers, and still contains onions, garlic, cumin, ginger and other spices. It is also dried and grounded.

Once you’re done eating, if you can spare room for coffee, I also suggest you see if the restaurant you are at performs the traditional coffee ceremony. This will enhance the experience without a doubt. To read more about coffee ceremonies, click here

Eating at an Ethiopian restaurant is more than eating at just getting food at any restaurant. It’s different in the sense that you get an idea of what the Ethiopian tradition is like, and can serve as a cultural experience.

If you would like a taste of Ethiopia and it’s food, click here http://www.ethiopianrestaurant.com/california/dining.html for a list of Ethiopian restaurants throughout California.

How to Enjoy Eating Ethiopian Food

By Erica Sadun

I was talking to a colleague the other day who had just moved into the Colfax & Colorado area of Denver. "Wow," I said. "You'll be able to eat a different Ethiopian restaurant every day!" "Ethiopian?" she said. "I've never been in one of those restaurants—don't you have to eat with your fingers or something?"

Too many people decide not to eat Ethiopian food because they don't know how to. They don't want to enter a situation where they're uncomfortable and unsure how to proceed. So for Allison, and for the other Ethiopian-food-phobes out there, here's how to proceed.

1. First wash your hands. Excuse yourself and visit the restroom.
2. Talk with the server. He or she will give you important advice on the kinds of food you'll want to order: spicy or not, vegetarian or meat, and so forth.
3. When your food arrives, like as not, it will be served family-style on a large round of Injeera, the spongy fermented bread of Ethiopia. Traditionally made of the Teff grain, in America some restaurants use wheat instead. In addition, the server will usually place a small basket of folded injeera next to the serving tray.
4. To eat, tear off a small strip of injeera and scoop up some food in it. Pop it into your mouth. Chew, enjoy, swallow, repeat.

Ethiopian food is simply too good to pass up. And, if you're truly uncomfortable with eating-by-hand, most servers will be happy to find you a fork.

What is said about Ethiopian Food: