Ethiopian food is served on centerpiece platters over injera, accompanied by plates of more injera, rolled up like so many dish towels. To eat, you simply tear off pieces of injera and scoop up bites of food. Our traditional menu incorporates beef, lamb and chicken. The cuisine also carries an abundance of vegetarian options because of cultural fasting traditions. The flavorings are usually cooked slowly in kibe, a clarified butter with Ethiopia-grown chili peppers combining with ginger, garlic, onions, spices, basil and a host of less familiar flavorings like bishop's weed, which resembles thyme, and 'enset' (banana tree like) plant powder.
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