Start with injera
The soft, porous flatbread beneath many Ethiopian dishes is called injera. Its lightly tangy flavour sits alongside rich stews and vegetables, and its texture helps it hold a little of each sauce. It is part of the meal, rather than just a plate underneath it.
Build a mouthful
Tear off a small piece of injera and use it to gather a little stew or vegetables. Try each dish on its own, then bring two flavours together in the same bite. When sharing, take modest mouthfuls and leave room for everyone to try each preparation. Cutlery is also something you can ask the team about.
Choose a familiar starting point
If you enjoy vegetables and lentils, explore Yetsom Beyaynetu. If a rich chicken stew sounds inviting, read about Doro Wat, also written Doro Wet. Tibs are a good place to look if you enjoy seasoned pieces of meat. The dish guides explain the food in plain language, so you can choose with a little more confidence.
Let curiosity lead
You do not need to know the name of every dish before arriving. Tell the team what you enjoy, how you feel about spice and any dietary requirements. Ask about the current preparation and accompaniments when ordering.