Diners share a communal platter at traditional Ethiopian tables and chairs just 18 inches off the floor. The spongy bread called injera is plate, utensils and part of the meal all in one. A variety of meat and/or vegetable stews, some spicy, some bland, are heaped atop the bread. Pieces of bread are simply torn off and used to scoop up the fare. A highly unusual dining experience, with seconds and thirds part of the deal.
This article appears in Jan 7-13, 1998.
