November 11, 2011

Ethiopian Diamond

Two weeks ago, I tried Ethiopian for the very first time. My husband, a good friend and I met at Ethiopian Diamond in Chicago and shared the Vegetarian Sampler, which consists of Shimbra Assa (a unique vegetarian food prepared from chick pea dough cooked to look like a fish watt (stew), Yemisir Watt (red lentils simmered with onions in a spicy homemade sauce),  Kik Alicha (split peas cooked in a mild sauce of onion, garlic and ginger), Gomen (chopped collard greens simmered in a mild sauce of onions and fresh garlic), Tikel Gomen (sliced cabbage and carrots cooked in a mild sauce) and Dinich Alicha (potato cubes and carrots cooked in a mild sauce of onions, garlic, ginger and Ethiopian spices).

You eat everything with your hands, there are no utensils. Instead of a fork, you use a spongey, sourdough-like bread to scoop everything up. 
Everything we tried was insanely delicious. My husband was not a huge fan of the bread, but I loved it. The flavors were so unique and each dish was better than the next. And combining a little bit of each with the bread was the best part!

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