Just north of Greenwich Village NYC, there lies a much smaller, and presumably much cleaner version of Addis Ababa. For all you non-geography bee winners like myself, that is the capital of Ethiopia, and also the home of some of my favorite African food. The staple of all Ethiopian food is a thin, moist, and porous bread like wrap made from tef, called Ingera. It is spread on the bottom of all the dishes and used to scoop all the food in leu of any utensils. It's tangy yet mild flavor is a great complement to all of the things on the table. Although slightly too spicy for my taste, everything we ordered was seasoned to perfection. If you are as adventurous as my sister and I, opt for one of their raw dishes. Worlds away from the likes of French steak tartare, or even Korean Yukhoe, this dish has all the cool texture but a flavor all it's own. This restaurant, while delicious tasting, and with great service, was sparsely decorated, but not in a way where I would have expected more. A must try.
No comments:
Post a Comment