I’ve had Ethiopian food in various places in
– at the Multicultural Food Festival, Bus Depot Markets and the Gorman House Markets. So I thought it was about time to actually go to a restaurant and get some food which hasn’t been sitting in a bain-marie for hours. Canberra
The menu noted “Ethiopian food is spicy and hot – but not too hot! This may seem like a contradiction but Ethiopian food is a unique cuisine with spices that emphasise flavour and not heat – unlike Indian or Thai food, it does not burn and is not an endurance test.”
I got the Yedoro Tibbs – chicken breast pieces pan-fried fresh with burbere spices, capsicum, onion & tomato. It burst with flavour and was definitely distinguishable from other spicy foods, such as Moroccan, Indian, Malaysian. The spices in this Ethiopian dish were sharper. Without rice or injera (a traditional Ethiopian bread, which is kind of like a sour/savoury pancake), it was a bit spicy – note that I’m a weakling with spices.