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| Happy boys polished off yet another ear of roast maize. |
Oh, how we miss the food! And the prices of the food! We each discovered new favorite dishes beyond our beloved injera with wots. Amare ordered firfir for almost every meal, and Zenebe couldn't get enough shiro, earning them the nicknames Ato FirFir (Mr. Injera-mash) and Ato Shiro (Mr. Chick-pea-sauce). I fell in love with chebchebsa, which is pastry, fried in berbere butter and served with yogurt and honey; a specialty at our favorite little chain restaurant, Yeshi Buna. Dave rediscovered a whole new world of enset kocho (see below).
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Ato FirFir and Ato Shiro meet our dear friend Zoe's sweet family, who have given us plenty of delicious ingredients for firfir and shiro! |
The boys ate SO MUCH, almost like they were making up for three years away from unlimited, all-you-can-eat injera. Plus there was good pizza (thank you Italian occupation!), and we were blessed with not a single major illness or injury to strike our family in the entire month of our visit. Phew! A little gurgly tummy business here or there, some sports-related ouchies, a couple of sinus issues, and some malaria medication side-effects, but nothing that required medical attention. Of course I should not forget the infamous vomit-on-the-nation's-most-valuable-hominid-fossil scene (wherein Zenebe barfed all over the display of the Australopithecus afarensis specimen Lucy).
Below are some of our most memorable meals:
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| LUNCH (before) |
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| LUNCH (during) |
This was our Fourth of July feast with the family in Sidama. What you see is that dear white and brown goat rendered as stew, poured over buttery delicious enset wasa, cooked with eggs and served with strips of enset bread. Enset is also known as "false banana," since the plant looks like a banana tree, but there the similarity ends. Banana trees make a fruit that you simply peel and eat raw. But enset trees require an entire culture of cooperation and months of work to become edible kocho. You can only eat the starchy stem after some poor woman laboriously scraped it into a pulp, dug a hole in which to ferment it, wrapped it in leaves, hauled its heavy mass from the farm to the kitchen, kneaded it, sifted it and then cooked it.
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LUNCH (after) Amare loved the milk cultured in smoked clay pots. It's a little bit like kefir, but richer and a bit bubbly! |
This photo is to remind us of some lessons learned:
- The only Ethiopian beer worth drinking is St. George. Just because the other beers are more expensive or use the word "premium," it does not mean they are better. Don't waste your time.
- Only drink the amazing avocado-lime juice from fancy, touristy hotels. Sure, it looks sooooooooo delicious and tempting in all those cute little jus bets, but don't do it, even if you are an invincible American teenager. Microbes will cure your hubris.
- Those cute monkeys (lurking just off-screen) will hop right onto your table and take your dishes if you give them so much as a friendly glance. Dining while armed with slingshots is approved.
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Who does eat these giant bugs? And what about all those termites with their huge mud colonies and all those wings they leave everywhere?!!? What eats them? Answer: Ants! The ants also have a taste for human, so watch out. |
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| Ethiopians are hygiene geniuses and have a fancy hand-washing ritual to make sure everybody has clean hands before they go sticking their fingers in the communal plate. |
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| Toasting our last night in Ethiopia with tej (honey wine) for the adults and "soft beer" (malt beverage) for the underage. |
(Amare and Zenebe had an dramatic collision in their final neighborhood soccer battle, resulting in a sprained wrist and perhaps yet another concussion(!) for Amare -- thus his glassy stare above. Poor dude, but he instantly recovered upon setting foot on US soil the next day.)