“But what did you eat there?” (Part 1 of 2)


Photo: Ruby Pratka

Every Ethiopian restaurant, from rural roadside kitchens to elegant big-city dining rooms and neighbourhood cafés like this one in Addis Ababa, has its beyainet (vegetarian platter) which is a fail-safe option. Watch out for the chili pepper though; it isn’t always that obvious.

In another life, just after university, years before I became a full-time writer, I taught English as a second language. There was only one topic I could always depend on to get students talking, no matter what their age, gender, skill level, culture or interest level: food.