The Ethiopian weavers are beautiful and like many of us, they love injera.
Of all the deep and diverse cuisines across Africa, Ethiopian food has been the most enthusiastically received by international audiences. Across cities in North America and Europe, you’ll find plenty of Ethiopian restaurants that have made items like tibs and injera widely familiar.
That said, it’s such a deep cuisine with a lot to offer, so an actual visit to Ethiopia introduced me to so many new items, spices, and flavors.
I ate good in Ethiopia! I’ve never been in a country that has been so fast to get Americans to complain about the portion sizes being too large. (I also got a kick out of it when an Ethiopian friend talked about visiting the U.S. and finding those portions too small. To be fair, on a typical week, people are fasting two days!)
This post only scratches the surface… stay tuned for future dives into Ethiopian coffee, the country’s party drink, and other items.