The Florida Times-Union
Authentic, down-to-earth and delicious - by Alan Austin
Queen of Sheba's Ethiopian cuisine antidote to ordinary
'' And now for something completely different. Are you tired of the tried and true? Is the old ennui getting you down? Does escargot seem ordinary, and bruschetta? -- forgetta! Maybe there are there times when even a rack of lamb makes you hanker for something different?
Then how about a taste of Africa? And, no, not just Africa, but a cuisine steeped in history dating back to King Solomon... Most of us would find it hard to identify -- or even have the slightest idea of -- the dishes that make up the cuisine of ancient Abyssinia, or as it's know today, Ethiopia. But it's nothing fancy. We're talking simple, down-to-earth dishes such as Sheba Kilikel -- just your basic biblical platter of Ye Beg Wot Fit Fit (lamb braised in red pepper sauce), Kiffo (beef with spiced butter) and Yeabesha Gomen (steamed collard greens seasoned with garlic and chillies) ...
A dish that each of us, descendants of King Solomon and the Queen of Sheba, should try is a very simply named Vegetarian Combination ($7) -- consisting of Kik Alicha, Misir Wot, Yeabesha Gomen and Yekik Alicha. If the mellifluous beauty of the words is not enough to whet your appetite, let me translate it as a large platter of peppery beans, lovely tufts of garlic-covered collard greens and a ragout of red beans, peppers and garlic overlaying the ubiquitous Injera pancakes. It's delicious and as much as anyone could eat. " >>more
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