others have to sift through the pieces. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, nebil: addis ababa. anthony: admit it. you hear the name ethiopia and you think starving children with distended bellies. you think dust and famine and despair so awful, you frankly don t want to even think about it anymore. but take a look. addis ababa, capital city of ethiopia. a cool, high altitude, urban center that will both confirm and confound expectations. fueled largely by direct foreign investment and a returning ethiopian diaspora eager to be part of the new growth, things are changing in addis. it s one of the fastest growing economies in the world . it s not the first time the place has gone through a growth spurt. in the 1950s, emperor hai
feeling. i need this to be go back to new york and be the chef that i have to be. i really need this. welcome to a tsige family meal. tsige family meal. so we start with the injera bread, right? maya: yes. anthony: besides the doro wat, we have cabbage, beets, and collards, root vegetables finished with the livers and jiblets of the chicken. marcus: actually, it looks spicier than it is. anthony: good. very good. though a continuing bone of contention with his father, marcus and maya have sponsored the girls, moving them all to the city and getting them into school. in the countryside, these girls faced a likelihood of forced marriage, even abduction, and very little chance of the kind of future they might have now. so how did that go over with the family when you said, i m going to try to help here.
ethiopian vegetarian. they make it really nice. anthony: at kategna restaurant, they do it classic. injera bread. that s ethiopian 101. marcus: i mean, when you think about ethiopian food, right, the foundation is really the injera bread. anthony: it s not just food, it s an implement. marcus: yeah. anthony: we re having beyaynetu, a selection of stews, or wats, as they re called around here. that s gomen, sauteed greens. shiro wat, which is a chickpea stew. and tikil gomen, sauteed white cabbage. many, if not most of the dishes, spiced with the magical mysterious flavoring of the gods, berbere. maya: can i, can i give you one that s normally, they do it, they say gursha. marcus: you have to. anthony: this, this stuffing of food into your fellow diner s face, is called gursha, and it s what you do to show your affection and respect. try this at the waffle house sometime and prepare for awkwardness.
community that grew up in the parking lots around addis. sean stromsoe is a founding member who s been documenting the group. all right, man. my first my first turbo. cheers. all: cheers. sean: it s like apple juice. anthony: you re right. marcus: it s sweet, but the gin is good. anthony: it is like apple juice. shekla tibs are chunks of beef or lamb fried in oil and served in a charcoal-heated clay pot called a shekla. marcus: nice! i like the fat part, i love that. they don t they don t hide the fat. anthony: every tibs house has their own version, but here at mesay grocery, it s served with a spicy dipping sauce called mitmita, and, of course, injera bread. yeah, that s good. that works. ah, that s, uh abenezer: gursha? anthony: ah, there you go. how did this skating community form? i mean, do people watch what
of, i ve made my whole life about food. my sort of structure and pragmatism comes from being raised in sweden. and my sort of vibrancy and warmth to cooking and feel-based food that i love comes definitely from here. anthony: weirdly enough, the single aspect of ethiopian culture most westerners do know a little about is ethiopian food. so, maybe you ve had this. oh, wow. now now that that looks good. that, that is exciting. what is it? maya: this is typical ethiopian vegetarian. they make it really nice. anthony: at kategna restaurant, they do it classic. injera bread. that s ethiopian 101. marcus: i mean, when you think about ethiopian food, right, the foundation is really the injera bread. anthony: it s not just food, it s an implement. marcus: yeah. anthony: we re having