Ethiopian food rocks. You start with a flat spongy bread called injera (in-jair-ah), lay it out on a flat metal plate, then start adding piles of yumminess as you please. These piles could be lentils, eggs, vegetables, meat… each with a distinct sauce or set of spices that makes it truly unique from anything I’d had before. You eat with your hands (which I love), tearing off a piece of the injera and using it to scoop up the yumminess of your choice. The fancier the occasion, the more types of piles there are.
There’s also this amazing dish called shiro (shear-oh) which I think is lentils blended together into a thick sauce. Many people (particularly devout Christians) “fast” every Wednesday and Friday—and here fasting essentially means eating vegan! So shiro is a main food of choice especially on those days. In case you’re wondering what injera is made of, it’s from a little tiny grain called teff.
Addis is also known for its cosmopolitan mix of food cultures, so it’s not hard to find a pizzeria, an Indian restaurant, Korean food, etc. There are also amazing fresh fruit juices / smoothies for about $1.50; you could live on those alone.