When we cooked in Africa, it was the cooking I could relate to the most. The cuisine we made from Ethiopia is the best cuisine, in my opinion, that we’ve made by far. I would recommend this dish to anyone. Even reading about their traditions and their culture was enlightening. I knew a little bit about their culture because I have Ethiopian friends, but I had never tasted any Ethiopian dishes.
I learned that the dish we prepared could take as long as a day to prepare and cook, but it’s worth it. They usually clean their food, especially the meat, very thoroughly. This makes the food last longer and shortens the cooking time. I also learned that at meal time everyone generally eats out of one big dish and with their hands. I think it’s important to eat meals together. It’s a time to catch up on life and have a good time being with family.
Ethiopians usually use a lot of spices and herbs when cooking their meals and I think the spices were the secret. I love spicy food, so I was very pleased with the taste. I think the spices had a strong effect on the food and brought out the taste in everything else. The onions topped on the chicken was also a nice taste.
If I were to reproduce the meal at home I wouldn’t change a thing. I liked it just the way it was. There is so much that could be served with this dish. You could add more vegetables like different potatoes ie. red and white, okra, even some peppers. If I were going to add any meats it would be chopped steak or even some seafood.
