First started in Kathmandu at the Le Sherpa Farmers’ Market in November, Addis, Kathmandu’s first Ethiopian eatery, is a pop-up restaurant that runs in different spots throughout the week and across the city. Like Nepal, Ethiopia likes lentils, has long-braised stews, uses clarified butter, eat-with-your-hands bread and similar spices. Quite literally the base of Ethiopian food, injera is a sour crepe-like carbohydrate that is eaten across the country. Using berbere spices as the base, doro wat is spicy and hearty, finished with typical Ethiopian spiced clarified butter. The pop-up restaurant also provides catering services and can be found at facebook.com/AddisinKathmandu.

Source: Ethiopian News March 08, 2019 01:07 UTC