i was there last week

miss you seri loo

 

I feel like eating ethiopian food.

 

and wtf would that be??

 

The food that they eat in ethiopia. You go to little ethiopia which is on fairfax and olympic. It consists of one block of ethiopian resturants, a couple ethiopian markets, and some little reggae music store.

 

Ethiopian cuisine consists of various vegetable or meat side dishes and entrees, usually a wat or thick stew, served atop injera, a large sourdough flatbread, which is 50 cm (20 inches) in diameter and made out of fermented teff flour. One does not eat with utensils, but instead uses injera (always with the right hand) to scoop up the entrees and side dishes.

Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Muslims or Ethiopian Orthodox Christians, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting (tsom) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many vegetarian (ye'tsom) dishes. Ethiopian restaurants are a popular choice for vegetarians living in Western countries.

Berbere, a combination of powdered chile pepper and other spices (somewhat analogous to Indian curry), is an important ingredient used in many dishes. Also essential is niter kebbeh, a clarified butter infused with ginger, garlic, and several spices.

Wat stews all begin with a large amount of chopped red onions, which the cook simmers in a pot. Once the onions have softened, the cook adds niter kebbeh (or, in the case of vegetarian dishes, vegetable oil). Following this, the cook adds berbere to make a spicy qey (red) wat, or may omit the berbere for a milder aletcha wat. (In the event that the berbere is particularly spicy, the cook may elect to add it before the kebbeh or oil so the berbere will cook longer and become milder.) Finally, the cook adds meat such as beef (siga), chicken (doro), or lamb (beg); legumes such as split peas (kek) or lentils (misr); or vegetables such as potatoes (dinich).

Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed to make t.ebs.

Another distinctive Ethiopian dish is kitfo (frequently listed as ketfo), which consists of raw (or rare) ground beef marinated in mitmita (very spicy chili powder) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef.

Firfir, made from shredded injera with spices (injera b injera), is a typical breakfast food. Another popular breakfast food is dulet, a spicy mixture of tripe, liver, beef, and peppers with injera. Fatira consists of a large fried pancake made with flour often with a layer of egg, eaten with honey. Chechebsa (or kita firfir) resembles a pancake covered with berbere and kibbeh, or spices and honey, and may be eaten with a spoon.

Gurage cuisine additionally makes use of the false banana plant (enset), a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho, which is eaten with kitfo. The root of this plant may be powderized and prepared as a hot drink called bula, which is often given to those who are tired or ill. Another typical Gurage cuisine is coffee with butter (kebbeh).

Tej is a honey wine, similar to mead, that is frequently drunk in bars (in particular, in a tejbeit). Katikal and Araki are inexpensive local spirits that are very strong.

Ethiopian cuisine is virtually the same as the Cuisine of Eritrea, given the shared history of the two countries.

A mesob is a tabletop on which food is traditionally served. The mesob is usually made of straw. It has a lid that is kept on it until time to eat. Just before the food is ready, a basin of water and soap is brought out for washing one's hands. When the food is ready, the top is taken off of the mesob and the food is placed in the mesob. When the meal is finished, the basin of water and soap is brought back out for the hands to be washed again.

 

^ sounds like I wouldn't like it