My friend finally talked me into trying Ethiopian food recently. I was told I would not have to worry because there is no dairy in this stuff. So I checked it out. We went to Addis Adaba in Silver Spring, MD, just outside of Washington, DC (sorry they don’t have a website).
I had heard that with this cuisine you get to use the hands (only) so this was going to be pretty interesting. I let my friend order because he’d been many times. So the decision was Beyaynetu, a vegetarian platter combo of Meiser Wat, Yatekilt Wat, Kik Alicha, Tikil Gomen and Gomen.
The definition of these:
Meiser Wat: Spicy lentil stew with berbere and garlic
Yatekilt Wat: Green beans, carrots, potatoes, jalapenos with Ethiopian spices and herbs
Kik Alicha: Yellow split peas with garlic, peppers and onions
Tikil Gomen: Fresh cabbage with onions and carrots
Gomen: Collard greens cooked with onions and jalapenos
And this is all served with injera, the traditional Ethiopian bread, aka your fork. After a quick google search, I have found that this is:
Injera (Amharic: ənǧära እንጀራ [ɨndʒəra]; sometimes transliterated as enjera; or “taita” Tigrinya: ጣይታ) is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.
It was a super cool sponge texture, indeed, as darn tasty.
So dinner came out and pretty interesting. Very colorful and quite good! I am very glad my friend got me to go. Will definitely have to enjoy this food again and explore other Ethiopian restaurants, as well.