Ethiopian food. Or as they call it here - food. It’s a learning process.
We came to Addis all in on the distinctive food from the Land of Origins. Starting with injera. Which if you’re not familiar with it, is that spongy flatbread made from teff (a super trendy ancient grain that’s also gluten-free). Injera’s used to scoop up and wrangle into your mouth the intriguing dollops of everything served. Even spaghetti, which made it to modern traditional-ish Ethiopian menus thanks to Italy’s influence here. As Maya quipped recently - “thanks, Italian occupation.”
I’m not going to even try to narrate a tour of what’s eaten, why and how here. Yet. Mainly because I’m still a complete idiot about the local world of food. I’m just feeling satisfied because we finally didn’t over-order last night.
Proud members of the “Clean Plate Club”
Unlike so our meals over the few prior days.
The look of a man desperately trying to hide his guilty conscience.
We’ll all return to this subject repeatedly. Because you gotta eat, and who doesn’t enjoy talking about the process. Consider this more of an appetizer. Meant to show that we’re still getting a handle on the basics during a frenzied, upbeat first week in Ethiopia. You should expect updates soon on Maya’s school, our apartment search, the process of connecting with a monopoly telecom system, and so much more. Thanks for stopping by, nonetheless. Ciao.