When we were in DC we ate at an Ethiopian restaurant, I don’t remember which one, and were not impressed, and I thought I just didn’t like the cuisine. But I’ve done well at every Ethiopian restaurant since, including one I especially liked in Sioux Falls.
I also justness today that the grain, teff, used to make injera is being touted as the next quinoa style super grain in the US.
When we were in DC we ate at an Ethiopian restaurant, I don’t remember which one, and were not impressed, and I thought I just didn’t like the cuisine. But I’ve done well at every Ethiopian restaurant since, including one I especially liked in Sioux Falls.
I also justness today that the grain, teff, used to make injera is being touted as the next quinoa style super grain in the US.