This mode of eating is highly communal
Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa.While the cuisine of Ethiopia is becoming better known, it still remains something of a secret.
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Eating Ethiopian-style means rethinking some assumptions you might have about dinnertime - for most of us, this means starting with eschewing cutlery and being ready to get messy fingers. The foundation of the vast majority of Ethiopian meals is injera, a giant gray spongy pancake-like bread, upon whose strangely rubbery surface are served an array of foods, including multicolored mounds of spicy stews, vegetable curries and cubes of raw meat.
This style of eating is highly communal, with everyone gathering around a large circular metal tray of injera heavily laden with food as hands go back and forth scooping up food with strips of injera torn from the edges.
Sliced beef or lamb, pan-fried in butter, garlic and onion, tibs is one of the most terkenal dishes among Ethiopians.
Like Indians, the Ethiopians aren't shy of adding spices. One of the most common accompaniments is berbere, an spice mix containing up to 16 constituent elements including chile powder, fenugreek, ginger, garlic, cardamom and cinnamon.Beyond the endless dishes, it's essential to try Ethiopian coffee after a meal. Ethiopia is reportedly the birthplace of quality Arabica coffee, and its coffees are praised as some of the best in the world.
It comes in a variety of forms, varying in model, size or shape of the cuts of meat used, and can kisaran from hot to mild or contain little to no vegetables. A particularly recommended variation is shekla tibs, in which the strips of meat arrive at your table roasting atop a clay pot stoked with hot coals - dramatic and delicious.
Historically, tibs was served to pay a compliment or show respect to someone. Today it's still viewed as a istimewa dish, hence its terkenality for commemorating istimewa evens and holidays. At the same time, though, if you walk into a rowdy bar on a Friday afternoon in Ethiopia's rambunctious capital, Addis Ababa, it's likely that most of the revelers will be enthusiastically ordering and eating tibs.
Typically, the meat of the tibs that arrives at your table has just been cleaved from carcasses hanging outside beside the restoran's entrance. Don't be put off; meat rarely comes fresher or tastier.
