Eat Ethiopian Food With My Hands

“It was late in the afternoon. We were sweaty, tired, and maybe a little sunburned, covered in dust from the coffee fields and wet mills we had been walking through all day. We pulled up to a rambling conglomeration of little store fronts in a ramshackle wooden building [...] Finally, we came to an open courtyard, kind of in the center of the rabbit warren of rooms. We sat down, and the proprietress began bringing out tray after tray of injera, covered with all manner of unidentifiable, but delicious, little stews. [...] It was intoxicating. It was exotic. And it was the smokiest meal I have ever shared. There is something about eating this way that seems to promote great conversation and conviviality. And all the smoke and incense made everything feel hazy and surreal. It was unforgettable.”

“Our meal arrived on a massive platter of Injera, an East African flatbread that serves as your utensils. (Note: Ask for extra napkins.) The Wat was as advertised, rich and spicy and absolutely delicious. [...] Every bite packed a ton of flavor. The lone drawback was, after inhaling three rolls of Injera during dinner, we were both stuffed long before the food was gone.”