No Ethiopian meal is truly complete without injera, a springy, sourdough-like flatbread as big as a vinyl record but floppy, like a thick crêpe. Especially when the tibs, kitfos and wots (sautéed meats, beef tartare and stews) are so forthrightly flavored yet well-balanced as they are at two of my favorite Ethiopian restaurants, Bolé Ethiopian Cuisine and Adama Restaurant. Adama's path is all about pronounced textures and flavors, more so than at other Ethiopian establishments. And I could taste the venison promised in alicha wot, a warm, spiced curry made with the game animal. Bole Ethiopian Cuisine, 1341 N. Pascal St., St. Paul, 651-330-2492, boleethiopiancuisine.com.

Source: Ethiopian News February 05, 2022 00:04 UTC