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Friday, March 29, 2024

The origins of food

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This week’s restaurant serves exotic food from one of the most intriguing places on Earth – Ethiopia.

“You should come to Abyssinia (5352 W. 38th St.) to experience Ethiopian delight,” says manager Marta Haile. “Our food is 100 percent organic, and we make everything fresh every day. Eating at Abyssinia is the closest you can get to being in Ethiopia.”

Thanks to its culture and geography, Ethiopia offers some of the most interesting flavors found anywhere.

This country is one of the few African nations not colonized during imperialism, meaning that the food reflects thousands of years of uninterrupted culture. Certain Bible interpretations say that Ethiopia is the place of the Garden of Eden, and most anthropologists believe that this nation is the birthplace of mankind. This means that the very first home cooked meal was prepared here.

Ethiopia’s mountainous terrain and rainy weather means it is home to a wide array of biodiversity. The highlands and lowlands create different climatic zones, making this a nation where plants that live in both cooler and warmer conditions can thrive.

Traditionally, Ethiopians gather for meals around the Moseb, a woven table, and food is eaten communally. Instead of silverware, Ethiopians scoop up food with enjera, which is like a cross between a crepe and a pita.

I tried several items. For a drink, I had Addis tea. Named for the capital city of Addis Ababa, this tea was grown in the highlands of Ethiopia and had a very distinct and refreshing flavor. The first dish was yebege alecha (curried lamb). Like many Ethiopian dishes, it combined flavors associated with other countries in a unique and delicious way; with curry (often found in Indian food) and ginger (Chinese food) complementing each other in a manner unlike anything I’ve tasted. Other ingredients such as jalapenos (Mexico), greens (soul food), rosemary and basil (Italy) can also be found in intriguing new combinations in Ethiopian cuisine.

Next was yekik alecha (split garbonzo beans), which also featured curry flavor. Then, I tried doro wett and sega wett; two dishes (one chicken, one beef) that feature berberre sauce. This sauce was flavorful, spicy and, oh, so good. I would recommend berberre to anyone that likes hot food. Yemisir sambusa (red lentil with garlic and ginger) and gommen (collard greens) rounded out this wonderful meal.

Abyssinia offered one more surprise before I left. Ethiopia is the birthplace of coffee, and I got to see first hand how they make it. The cook took unroasted coffee beans and cooked them over a stove, continuously shaking them to roast without burning. Then, she ground them powder-fine. Finally, she put them with hot water in a kettle. The fine grounds settled to the bottom while the water rose to the top, creating coffee with no need for a filter. It created a rich bold coffee as fresh as you’ll ever taste.

There is much more to offer at Abyssinia. To learn more call (317) 299-0608 or visit abyssiniarestaurant.com.

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