The food we ate in Ethiopia was generally very good, tasty and nourishing, although we didn’t always know exactly what it was. It was funny seeing spaghetti under ‘traditional Ethiopian dishes’ on some menus, but the Italians were involved there for a long time.
Most meals included injera, the staple spongy wrap with which you pick up the other bits. Sometimes the injera was cold and sometimes newly made.
Above is a dish of tibs – grilled meat. You can see some charcoal in the bottom of the container.
A really nice pepper steak at a French restaurant in Addis.
We didn’t try the kifto (raw beef), but we had shiro several times, and the goat on the braai was special.