Food Recently I had the opportunity to try an Ethiopian restaurant that is fairly new to the neighborhood. I have eaten Ethiopian food before, and so was very familiar with the tastes, textures, and overall eating experience. This restaurant had an Ethiopian flag outside, and inside it was decorated with photographs of Ethiopia and handicrafts from the country. The atmosphere was casual, relaxed, and homey. On the stereo played Ethiopian music of many different varieties including songs with captivating vocals. As with the menus of most Ethiopian restaurants, this menu listed a variety of meat and vegetable dishes and explained how to eat the food properly. Most menus do not need directions, but for those who have never eaten Ethiopian food before, some advance knowledge is helpful. Ethiopian food is eaten entirely with the hands and fingers: no utensils are used at all. The stable starch of the Ethiopian diet is injera: a large, paper-thin, crepe-like bread made from fermented teff flour. Similar to an Indian dosa, the injera has a pleasant...
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