MUY BIEN Dezember 2017

The mains are coming….
And again there’s
a wide diversity to try
from. It actually has a lot
in common with tapas.
You can try a little here
and there. Not only are
we experiencing new
flavours but also the way
of eating is new to us.
We are given forks but
are also informed that
good manners require
you to only eat with
your hands. One takes
a small piece of injera,
grabs a piece of meat
with it and dips it in one
or several sauces and
feeds the person across
you. Correct!
In the Ethiopian culture
you often feed each
other. You should feed
the person you’re with
at least twice, as once is
like a challenge. You can
even feed the president
if he would visit.
Back to our dishes: what
a variety of African
homemade dishes. The
African mama cooks
just like that, tells us
Ivan. Braised chicken
with egg, beef goulash,
tender lamb stew, fried
beef or even goat. Accompanied
by injera,
vegetables and salad.
Everything is tasty and
completely different.
Our highlights were the
goat and lamb! The goat
tasted a little like gyros
and we have never tasted
lamb prepared like
this, even though this
applies to all dishes.
You can find the spice
berberè in nearly all
dishes. This afternoon
has been packed with
educational culinary
new land. Berberè is a
spice mix that shouldn’t
be amiss in any African
meal. Yet, there is no
homogenised recipe, the
red powder contains as
main ingredients chilli,
ginger, garlic, paprika,
cloves, pepper and coriander.
The locals use
it in rough quantities.
Everyone has their own
recipe, nonetheless everybody
comes together
and mixes their ingredients
in one large mixing
hut. Here again Ivan has
a funny anecdote, as the
huts themselves (including
the workers inside,
the walls, etc.) have a
red taint. The spice mix
is already on our Christmas
wish list. As some
ingredients come from
Africa, we will have to
flirt with Ivan. He receives
fresh meat, fruit
and vegetables nearly
every day from local
farmers as he is not a fan
of the large markets.
We are already filled to
the rim and the dessert
has yet to come. Luckily,
we are sharing two
between four. At least
that’s what we thought
beforehand. Damn, this
is delicious. The best
creme brûlée, I have
ever tried. And that
have been a few…. Also,
the African inspired
panna cotta has its fans
…. Although Michael
finds you cannot taste
the turmeric and ginger,
which may due to
the fact he just tried the
hottest spice mix. Lastly,
we have an Ethiopian
coffee together with
two beautiful sisters of
Ganad and then we roll
our way home.
We will be back soon,
in fact in two weeks,
to have a nice comfy
Ethiopian evening with
Michael’s daughter Jana
when she visits us. Finally,
as a side note the
restaurant provides a
completely vegan mains’
menu. Jana is going to
be overjoyed!
Seite 53