Finger food

Be a kid again and bring a bib to Ghion

In the center of the plate was doro wot, a single stewed chicken drumstick and a hardboiled egg resting in a puddle of pepper sauce enclosed by a tightly rolled sheet of injera. I thought it looked like a bird's nest made out of a turban. My companion said it resembled a demented Danish. Whatever the image, it was dry and overcooked.

According to the Ghion press release, the messob is traditionally served on a hand-woven table, and there's a room off to the side of the entrance, cordoned by bright curtains and furnished with hand-woven tables and stools.

Dangling above our table was a ring with long strands of hair. It looked like a shrunken-head wig. Our server explained it was hair from a horse's tail. "It's used to swat the flies," said our server. One only hopes the hand-washing ceremony follows the swatting.

Ethiopian food traditionally is eaten without utensils, picked up in a flat bread called injera.
Stephen P. Karlisch
Ethiopian food traditionally is eaten without utensils, picked up in a flat bread called injera.

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