mtc@mit-athena.ARPA (Mark Colan) (08/06/84)
<> When in Washington DC (the ethnic food capital of the world!), I had the opportunity to eat at an Ethiopian restaurant. One of the dishes I tried was the Ethiopian equivalent of Beef Tartare, in that the beef was completely raw (it was cut into small, thin slices and tossed in warmed butter with garlic and other spices). Quite delicious, and obviously depends on getting the very freshest beef. [note that I did NOT post this to net.veg!] Since then, I have been searching every bookstore to find cookbooks on Ethiopian cuisine in particular, or a general book on African cuisine. Can anyone recommend one? Does anyone have any recipes from these cuisines? Also - for my fellow Bostonians - has anyone tried the Ethiopian restaurant in town since they reopened under new management? Know of any other African restaurants in New England? Mark Colan ...decvax!mit-athena!mtc MIT Project Athena (617) 253-1358