We knew
this would not be a trip of culinary highlights. I already mentioned the injera,
a local kind of leavened bread with the texture – and the taste – of a wet
towel that is omnipresent, every Ethiopian dish is served on it. You tear off a
piece of injera, and use it to scoop the topping into your mouth. To be fair,
some of those dishes are quite OK, although meat is invariably tough, and
sometimes of uncertain origin.
An
alternative in many places is the spaghetti, or macaroni, with meat sauce or
vegetable sauce, meat and vegetables once again of indeterminable origin. Or
tomato sauce, of course, a sure bet. Or not: the absolute lowlight was macaroni
with tomato-ketchup sauce, and that was even before we got well and truly fed
up with every type of pasta offered.
If the
menu specifies beef, or fish, or cotelet, it mostly refers to the thinnest of
slices, often breaded and fried. Everybody had warned me for the chicken in
this country, yet I had to try a full roasted chicken from the menu in
Lalibela. My full roasted chicken had no wings, no breast, but four legs! Two
by two, pairs of quite different colour, texture and taste; what they had in
common is that they were tough, and that they were most definitely not chicken.
Roasted lamb (or lamp, or lump) is not much better, although there have been
exceptions – most notably Rico’s roasted lamb in Addis Ababa, seriously,
probably the best roasted lamb I have had anywhere. And especially in the east
of the country, and in Somaliland, they know how to prepare excellent roasted
goat.
We have a
bit of experience when it comes to local wines, of course. The dry Goudar Red,
export quality, just about beats the Dodoma Red I remember from Tanzania 25
years ago, and definitely beats the Cambodian Red we tried last year. But how
on earth it received its Gold medals – a 1979 of Soviet origin, it seems, and a
1980 gold medal of even more doubtful origin - I have no idea. Curiously,
almost all bottles have a distinct corky taste. Another red, the sweet Aksum
Red, we haven’t tried, and we should also not have tried the semi-dry white
Cristal Awash – a vintage vinegar, quite undrinkable (despite, again, its range
of Gold Medals, from east-bloc wine fairs in the 1980s).
Surprisingly,
we have found quite acceptable local gin, in the form of Desta, and Gordon’s is
also widely available. Never mind that the brand Desta produces everything
alcoholic, from gin to ouzo to the medicinal alcohol to clean wounds (the
latter comes in a purple variation). The biggest problem, however, is the local
tonic, which is mostly absolutely disgusting, to the effect that after a couple
of weeks we decided to suspend our gin & tonic consumption. Maybe I should
repeat this: we have decided to suspend our gin & tonic consumption.
A word
about breakfast: as so often, focus is on eggs, but when you order boiled eggs
they warn you it may take 15-20 minutes. That will be one hell of a hard-boiled
egg! Thus we order omelet, or scrambled eggs, and they are from OK to excellent,
really - the excellent version however invariably coming with hot chilies
(which you can still remove) or full of chili pepper (which you cannot…). Toast
is served with butter, or, if they haven’t got any, with peanut-butter, what’s
the difference! No waiter has yet managed to deliver eggs and coffee at the
same time.
This is a
coffee country, of course. Coffee is often good (unless it contains
cockroaches, or unless it has been prepared in the far east of the country),
and is served strong, black or in macchiato form. Occasionally, sugar is added,
whether you like it or not (the concept of not having sugar in your coffee hasn’t
penetrated to Ethiopia yet). Few waiters have managed to serve a cup of coffee
without spilling on the saucer, though, and they also do not seem to care much;
but then, they don’t care if you find a cockroach in your coffee either!
and then there is the local beer, of course, St George, often served in beer gardens - a man-only affair, the only women are the waitresses
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