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Food and Restaurant
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 Washington, DC (April Fulton | DCist.com) -- What's so special about doro wat -- the chicken stew served by just about every Ethiopian restaurant around here? For us, it's the stew's heady sauce of red hot pepper and peppery ginger, blended with a dozen other spices, heated and working in harmony, and pounded into a paste called Berberé. It lingers on the tongue. Iit doesn’t seem very hot until after you swallow, when a pleasant slow burn slides all the way down. In the now-out-of-print Recipes: African Cooking (Foods of the World), deceased South African author and ancient culture guru Laurens van der Post extolled the virtues of Ethiopian cuisine in 1970, well before wars and famine branded a lingering sterotype of Ethiopians into the American consciousness. |
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Food and Restaurant
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 by Zachary D. Lyons | Tablet Newspaper
There is more to African food in Seattle than just Ethiopian and there is more to restaurants in Belltown than just heavily capitalized, nouveau riche magnets serving trendy food. Case in point: Afrikando.
Open since 1997, Afrikando resides in a storefront at the base of one of Belltown's many new "mixed use" buildings at the north end of First Avenue. The dining room is small - no more than a dozen tables - with a small area at the entryway filled with comfy cushioned chairs and a couch, which are often filled with Senegalese immigrants and assorted friends of chef Jacques Sarr, a Senegalese immigrant himself.
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Food and Restaurant
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 by Jonathan Gold, LA Weekly | Counter Intelligence September 24 - 30, 2004
Ethiopia’s bread, injera, is notoriously difficult to make, a thin, floppy sheet that is as big as a yard sail and as tart as lemons. There are recipes for Ethiopian stews whose lists of ingredients stretch on for more than a printed page for the spices alone. But the telling dish in most Ethiopian restaurants, and among most Ethiopian cooks, seems to be the ubiquitous doro wot, a dense chicken stew, complex as a Oaxacan mole, rich as butter, whose flavor seems to cut right to the Ethiopian soul. A doro wot can take anywhere from an afternoon to three days to prepare, onions slowly cooking down into a jam, spices blending, two dozen strong-flavored ingredients subsuming their sharp notes into a mellow if peppery whole, berbere melting into cardamom, into the edgy sweetness of simmered honey wine. |
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Arts & Culture 
