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Richly spiced Ethiopian dishes top a blanket of flat, spongy injera bread. Harambe’s combination platters are the best way to go: yebeg wot is a piquant stew of lamb slowly simmered in berbere sauce, and misir wot is its vegetarian counterpart, made with red split lentils. Adventurers should try kitfo, a version of steak tartare amped up with a potent kick. Ethiopians don’t traditionally eat sweets, but the banana tibs is a simple yet delicious dessert, recalling a banana-orange creamsicle.

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