10% Discount to Red Sea Ethiopian Cuisine
"When I entered the Ethiopian restaurant Red Sea at 1785 Washtenaw Ave. in
Ypsilanti, I found a little Africa there. A national white dress with red
ornament on the wall, traditional textiles telling its own story and original
hand-made African tables called "mosobe" describe a different way of life."
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Easter Michigan University Community
Ethnic food brings a taste of
culture - by Anastasia Maslova
The traditional Ethiopian menu is heavy with beef,
lamb and chicken. it also has a wonderful and
extensive vegetarian selection, centered on lentils,
split peas, cabbage, beans and greens like collards
and kale.
Seasonings are crucial, with mountain-grown chili
peppers combining with ginger, garlic, onions, spices,
and basil. The flavorings are usually cooked slowly in
kibe, a clarified butter similar to the Indian ghee.
One thing almost never found in Ethiopian food is sugar.
To say that Ethiopian food can be spicy enough to set
a rosy glow to the sinuses and mouth is like noting
that French chefs use sauces, yet as with most things
Ethiopian, it's not nearly that simple. Hot berbere
paste and its spicy relatives awaze and mitmitta are
integral to many recipes, yet different dishes have
carefully calibrated degrees of fire, and some dishes,
made without hot sauce and called alecha, are mild
enough for the most sensitive palates.
Red Sea Ethiopian restaurant offers combination
plates, perfect for first-timers and preferred by some
veterans for tasting a spectrum of meat and vegetable
dishes, from Mixed Vegetable, a spicy stew of green
beans, carrots and cabbage, to Yebeg alecha a mild
lamb stew and Yedero wot an Ethiopian national stew
served with chicken thigh and hard boiled eggs.
Pulling all the disparate elements together is the
injera, the spongy fermented bread imprinted with
bubbles that tastes faintly of sourdough and resembles
huge crepes. Injera is a thin crepe like flat bread
made of Teff an Iron rich cereal grain , whole wheat
and selected wheat flour.
Dinning in Ethiopia is characterized by the ritual of
breaking Injera and eating from the same plate
signifying the bonds of loyalty and friendship. The
meal normally served on a Mesob a large plate on
colorful woven basket table with a variety of dishes
arranged on Injera.
Read More About Ethiopian cuisine
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