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Edition 47: Star Letter Ethiopia |
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Having just returned from Ethiopia, it was nice to see the country featured in the latest edition of the magazine (Essential Africa, Ed 46, Spring 2009).
During my time in the country, I was continually surprised and disappointed by the choice of fellow visitors when it came to mealtime. Instead of stepping out of their comfort zone and trying traditional Ethiopian fare or local beverages, most people on my trip seemed intent on opting for veggies and rice with a coke.
For me, whether it was a fasting day or a meat day in Ethiopia, the nation’s dietary staple, injera (local bread made from the cereal tef), was always good, and always filling. Eating with your hands, using injera instead of cutlery, only added to the atmosphere. Lamb tibs was my favourite dish, though it was closely followed by shiro (a spicy stew). Spices are de rigeur with Ethiopian cuisine, and the little green peppers have some bite!
On the liquid front, Dashen beer was a particular favourite. Local gins were sampled and survived, as well as local lemon-based liqueurs. Tej, a honey wine, was tried twice – it was a pleasant-tasting concoction of unknown strength.
I believe that travelling is more rewarding when you follow one very over-used cliché: ‘When in Rome, do as the Romans do’. On this trip, it certainly paid dividends for me.
Terry Marshall, Niagara Falls, Canada |
