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Pastimes : Books, Movies, Food, Wine, and Whatever -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (974)	8/27/2001 11:50:04 AM
From: epicure	Read Replies (1) \| Respond to of 51730

You are a food voyeur. me too.

To: Poet who wrote (974)	8/27/2001 2:20:06 PM
From: Lane3	Read Replies (2) \| Respond to of 51730

I've never had Ethiopian and I'd like to live vicariously... The bread, injera, is like a pizza size crepe, made of a grain called teff, and served, ta da, on a pizza pan in the center of the table. The food comes in little piles arranged on the injera and there is more injera that comes on the side folded into fourths. You rip off pieces of the side injera and use it to scoop the food off the piles. There are two basic spices. Niter kibbe is a fiery hot pepper sauce and the dishes are called wats. Alicha style is a butter sauce with mild peppers. There are dishes made with beef (both raw and cooked) and lamb. I like the vegetarian dishes. Yellow split peas, lentils, unknown legumes. And they do wonderful things with gomen, which is a generic word for cabbage and collards and some indistinguishable leafy things. And carrots and potatoes. And they usually serve raw tomatoes. Gomen is also the Japanese word for both food and rice. Just a coincidence, I guess. When Ethiopian restaurants first arrived during the war with Eritrea, they sprung up in the Adams Morgan section of town, now famous mainly for Gary Condit's condo. It's a colorful place, the typical city scape that's both chic and seedy. The meat at the Ethiopian restaurants was mostly served raw and I was uncomfortable eating raw meat in such a grimy environment so I tried the veggie dishes, which are so wonderful I never moved on. I'd be surprised if you can find Ethiopian food in more than a few US cities. Too bad. Besides being tasty and fun, it's really cheap. It's hard to spend more than ten dollars per person in one. Karen