Abyssinia Ethiopian Restaurant

  Prior to this visit, I had never had Ethiopian food, or even any type of food from Africa. Unfortunately, during this visit, I didn't take much notes or remember much about the food, so I must apologize beforehand if this post has less information than the other posts. The reason for the lack of information is because when we were waiting for food, we started to play a game that has one person thinking of a word, and the next person saying another word that starts with the letter the word before ended with. (Do not try this game if you are concentrating on something. It is very distracting).

  Our appetizers were the sambusas, which were triangular, and were crunchy on the outside, while filled with vegetables or meat on the inside. (The meat one was tastier in my opinion). Each platter had around 3 or 4 with a spicy sauce in the middle.

  The next one was the main dish, which was actually several different kinds of food placed on injera. What is excellent about the dish is not only was it exotic and flavorful, but the practical easiness of eating it. The injera is a soft and absorbent dough that is used to pick up the different kinds of food and then eaten with the food. The injera was beneficial because it replaced the need for utensils and absorbed the sauces of the foods.

  After eating we got to look into the kitchen. I was thinking more about the word for the game then the words the cook was telling us, so I didn't really hear much about how the food was made. One thing I got was how to make the injera. All that is needed is teff flour mixed with water, and then put on a hot surface. The one we saw was made took at most one minute.

  That was my first experience with Ethiopian food. I should try more Ethiopian food because I was really distracted by the word game.