The Grumpy Vegan was introduced to Ethiopian cuisine in Washington, DC some 25 years ago. He didn’t like it at first, as it’s so unlike any other cooking style previously experienced. Nevertheless, repeated visits, particularly to the Meskerem Restaurant in Adams-Morgan, convinced him otherwise.
The food is presented on a large round metal platter which is lined with bread that is spongy and stretchy. Yes, this sounds disgusting but it really isn’t. Small portions of various dishes are dropped around the perimeter and in the centre. These dishes include ones made with yellow lentils, brown lentils, cabbage, potatoes, salad, beetroot and kale. Additional bread is served separately. The meal is eaten by breaking off pieces of the bread and using it to scoop up a small portion of the dish of your choice before popping it into your mouth.
The various dishes are usually warm, neither hot or cold, and can be mild or hot in flavour. The bread is on the salty side.
Ethiopian restaurants generally are hard to find in Britain. So, when one was stumbled upon in Paris, well, it was too good an opportunity to overlook.
The meal eaten at the Restaurant Ethiopien ‘Ase Theodros‘ did not disappoint. In other words, it was delicious and highly recommend!
