I love Ethiopian restaurants but dont really know much about what Im eating or whether the style of my favorite Ethiopian restaurants (or dishes) are typical of the entire country, a region, or ethnic group. Id like to be able to compare several cooking styles as a way of knowing more about the differences in Ethiopian cooking.
Can someone direct readers to specific dishes, ingredients, or Washington, DC restaurants that may exemplify these distinctions?
Also, it would be worthwhile to better understand the difference between Ethiopian and Eritrean, which is evidently Italain-influenced.
Anybody got ideas on this?