Our feet are planted firmly while leaning back on red plastic chairs that can often be found in backyards. Peace be with you is the translation of our morning greetings to each other. With the clank of metal bowls hitting the table, we prepared to dig into a dish that keeps your team full for a day out into the field. This is special ful...
The base is a lentil puree mixed in with berbere, a spice traditional to Ethiopian cuisine. Your eyes marvel at the sliced hardboiled egg, homemade yogurt, diced onion, sliced carrots, jalapeño peppers, and garlic all playfully placed on top.
To help wash down the dish is a cup of tea with spoonfuls of sugar until it transform the drink into something close to a syrup. As someone counting the carbohydrates of this new food, I had to learn how to politely request no sugar in mine.
Then, in a sudden moment, you grab the metal spoon and mash it all together like a child mixing all the paints together.
Ethiopian food is eaten with your hands. Traditionally, each dish is served on top of injera, which is a sponge-like fermented bread made from a grain called teff. I was told that special ful comes from Sudan and using two loaves of bread for the meal would indicate that this may truly be the origin.
Every morning I would walk across our small town of Gambella to eat with the locals in this spot. This is the best meal off the dollar menu.