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NEW! Ethiopian Electronic Recipes!
"The stew-like meats and vegetables are arranged in different places on a bed of injera (the fluffy, pancake-like bread that you use to scoop the food into your mouth) which rests on a big metal dish. While at first the sour, fermented flavor of the injera may seem strange, it soon tastes like a perfect complement to the meal’s combination of strong spices. The honey wine will come to the rescue whenever you feel the berbere pepper of your doro alicha (a dish consisting of chicken) in your throat." 
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... Besides the chicken, the "Chef’s Special" consists of zilzilwat (small strips of beef with garlic, a lot of cumin and peppers) and lega tibs (fresh lamb ribs in a sauce of green peppers). The vegetarian side dishes consist of yatakilt wat (carrots, potatoes, string beans and peppers spiced with turmeric,) gomen (collard greens sauteed with onions and peppers) and our favorite, the kikalicha (puree of yellow split peas cooked with onions, green peppers and garlic). Kikalicha resembles the Mediterranean and Lebanese hummus due to its garlic content.