Dense, individually articulated lentils made a good filling for the fried sambusa, earthy brown flavours, largely cumin. Crisp shell, clean tasting, without any greasy residual taste.
A wet Ethiopian cottage cheese with pleasant lumpy curds was rich on the tongue, between the soft mochi-like-springy injera. (Very enjoyable injera, although a tiny bit of tang wouldn't hurt.) The cheese had a microscopic bite from a chilli of some sort.
Pieces of fried fish were decent, if a little tough offset by soft sweet onions and a tangy spice-red sauce.
The lamb was very good, very tender, the sauce approaching the depth of an appealing curry.
On the side, some vegetables and a delicious ground lentil (iirc) dip.
Dark woodsy flavours in the Ethiopian tea. A delicate honey sweetness and a golden mellow honey flavour in the honey wine; the soft alcoholic kick is barely noticable.
On the whole, a very enjoyable meal.
I suppose Asmara and Fasika are next....
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