My Prophetic Journey to Ethiopia (Part V)

THE ETHIOPIAN CUISINE: “God Will Give You Grace”

I remember one time in particular when Marissa Horn returned from a missions trip and shared with us her experiences. She showed us a picture of a whole roasted lamb standing upright on a spit and pictures of the cuisine of tribal villages in Ethiopia.

When asked about how difficult it was to eat the food, she said, “If He sends you to a place, God will give you the grace to eat with them.” That statement has stuck with me, especially now that I am in Ethiopia.

IN ADDIS, ABABA

• The first night in Addis, Rabbi Gedamu and his friend Miskana took us to Top View Restaurant overlooking the city of Addis. We Americans were all cautious because we all had been warned about not eating uncooked foods, avoiding vegetables and not drinking the water. In addition to that, my stomach was still a bit jittery from the malaria medicine. Miskana helped us to order and was very kind to us despite our caution; he told us that the restaurant was safe because it catered to foreigners. I was being very cautious by simply ordering penne pasta with red sauce. I survived and it was good!.

• Continental breakfast at the GT Guest House was more than I expected: cinnamon tea (delicious); roasted beets and potatoes; spinach and potatoes, bread and jam, eggs with onions, red and green peppers and a lentil mixture. Very good! Every night a sweet little girl would make me cinnamon tea!

• The next night we went to Yad Abysinnia, a restaurant with strictly Ethiopian cuisine. In each seating area, there was a kebaro (better to show you the picture than describe it; it’s the circular piece) 
• First we were brought hand soap, warm water, and a warm, moist cloth to wash our hands. We all sat around the kebaro and the waitress brought out a plate of injera, soft Ethiopian flatbread, opened the lid of the kebaro and placed the big round plate of injera inside. On the injera, she placed scoops of a lentil pate’, spinach, roasted beets and potatoes, a cabbage & carrots mixture, and various spices from mild to hot. Then she put generous portions of roasted lamb and beef on the injera on all sides. Then she brought out generous portions of rolled injera. One tears off a piece of injera, and uses it to scoop up whatever you would like. I ate everything except the lamb; it was good and God was gracious. After dinner, she brought more hand cleaner, which was indeed necessary.

• Then we had a bunna (coffee) ceremony. They burn the incense, pop the popcorn, roast the coffee beans, grind them, and then brew the coffee. The whole restaurant smells of coffee. The first cup, pure Ethiopian coffee, is always reserved for guests and adults of the family because it is very strong. Being in Ethiopia, I had to try it. I could only take one sip and reached for the water! I thought, “My rabbi would love this coffee!”  (I asked the lovely Ethiopian ladies who prepared the buna to stay in the picture. See the popcorn, the coffee cups, the various types of coffee bean and the incense)
• On another night, Miskana took us to another Italian restaurant and I ordered what he did the first night: penne pasta with a red pepper tomato sauce, and delicious yeast rolls. SAFE & DELICIOUS.

• In Gondar, Rebekenaha, Rabbi Gedamu’s sister, invited us to her house almost every day for lunch or dinner. She, too, had the standard Ethiopian fare: injera, stewed lamb, roasted chicken in a red paste with boiled eggs, a spinach & potatoes mixture and cabbage & carrots mixture. As a treat we had lentil soup and a delicious bread that her daughter made. (Rabbi Gedamu is slicing the bread.)
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• Sherri and I enjoy this delicious bread.
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• As is customary after dinner, we had a bunna ceremony. It is customary to wave the roasted coffee beans so that everyone can smell it.

• By midweek, I tried the whole cup of coffee. Needless to say, I was up all night.
• After the wonderful church service in Gondar (which I will tell you about soon when I learn how to upload my videos to my blog), the leaders of the church took us to dinner at an upscale restaurant in Florida Hotel. Okay, I ordered the penne pasta with red pepper sauce. I admit, I haven’t been that adventurous . . . but it is really good!

• I wanted to save this one for last. At the back of the Goha Hotel where we are staying is a peninsula-like terrace that affords a panoramic view of the city with a backdrop of the Gondar mountains. The city itself is some 6500 miles above sea level.  The ancient Castle of Fassilades sits proudly in the distance. A heavenly breeze blows constantly so that at times I have to put on a sweater! Even the hotel takes advantage of this natural feature because it has no central air. Nice! In the morning, I usually dine on eggs scrambled with onions, tomatoes, and peppers, mango juice, toast, jam & yes, you guessed it–cinnamon and ginger tea.

• HERE’S A SIDEBAR: At a private party at the Goho Hotel, there was a whole roasted lamb standing upright on a spit! I still couldn’t get used to the sight OR the fact that there was a station for chunks of raw lamb or beef. (no pictures, sorry!)

The LORD is gracious and righteous; our God is full of compassion. (Psalm 116:5)