The food

Just thought I would take a few note the food experience we had last night. We went to Yod Absynnia.  Not far from the guest house.

We entered through the metal detector--just like at the Hilton. Always a comforting experience:)

Clearly had put a lot of Birr into the interior upfit of the place. The ceilings were fully covered with embroidered squares and wooden braces. They built replicas of the thatched roofs that finds in the rural areas, there was a stage with specialized lighting the tables were oriented into two tier all facing the stage. The tables we woven straw structures, round , with wooden tops resembling a lazy Susan. The chairs were all covered with cow skins. The waitresses and waiters were formally dressed, very beautiful and handosme. 

I must note at this point that despite my best intentions I never did make it to the Raleigh ethiopian restaurant. Furthermore I missed the cultural days at school at related benefits. On one occasion a few months ago I did try to make injera. Patterson and I found a recipe, and the main ingredient, Teff. The Teff has to be moistened and left at room temp overnite.  We managed the first step without problem.  The next morning I came downstairs to find a very odd odor. Evidently left the teff on a hot burner. all night long. lucky I didn't burn the house down:)
So I have never had Injera-- 

Injera is a unique food-- it is the national bread, but as Ehtiopians do not use forks or other cutlery it is also the primary tool for eating. It comes in rolls, you tear off a piece, hold it between your fingers and grab a bite of the food.

The food consists of piles. Lumps. Chickpea hummus lookingnstuff. Collards. Lamb. Other piles look like really spicy barbecue.  Cooked carrots. in the center of the round serving platter is one hard boiled egg, and a chicken leg, smothered in red sauce. Which came first, the chicken or the egg?

I absolutely loved it.  the injera is really spongey and moist, delicious. The food is really good, although some of the piles were too spicy for me.  
Evidently when we come back for thensecond trip, the cooks at the