Regularly beset by drought and famine, Ethiopia is known more for emergency food rations than its own gastronomic fare. Yet the country has one of the most diverse and mouth-watering cuisines in Africa. A great place to sample the range of dishes is the Fasika National Restaurant, tel: (251) 1 509 912, located in a maze of dusty side streets off Bole Road in the capital, Addis Ababa. The food is served on
injera, a large piece of flat bread made from
tef, a grain unique to the region.
Injera may look like foam rubber, but its slightly sour taste is the perfect complement to spicy meat and vegetable dishes. Use chunks of
injera to scoop up lamb and chicken cooked in
kai wat, a fiery red sauce, or
alicha wat, a milder yellow sauce. Wash it all down with a bottle of the local St. George beer—for less than $10 per person. Closed Mondays.
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