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
maya: so you guys could take some and then we re going to take it around. anthony: perfect. gomen and ayib are greens, like collards, with a big hit of berbere and ayib cheese. mmm. i like the cheese. it s like a ricotta. marcus: that s right. anthony: lamb kiftu, prepared gurage style. laboriously diced. amazing. maya: this is all, like, innards. anthony: yeah, i got some of that, that s good. that s delicious. marcus: yeah. anthony: this i love without reservation. barbecue, now we re talking. man, what a meal. pretty impressive. then, whiskey. and music. and the party really starts going. marcus: thank you for coming to ethiopia.
marcus: you know, none of the people that cook here today, like, consider themselves cooks. all of them like anthony: well, like, in rural communities when you kill a big, you know, a couple of animals, right, everybody in the village has, sort of, a chosen specialty. like, joe bob over there, he does the cracklins. somebody over there does the boudin. somebody else over there is, like, good at scraping the fur off. somebody else but, everybody s got a function. you know? it s, it goes right back to the first fire. i mean, i ll bring the dip. you know? maya: normally, you hold it like this, and then you have, you put everything you want in here. marcus: okay, cool. anthony: got it. maya: so you guys could take some and then we re going to take it around. anthony: perfect. gomen and ayib are greens, like collards, with a big hit of berbere and ayib cheese. mmm. i like the cheese. it s like a ricotta. marcus: that s right. anthony: lamb kiftu, prepared
it s like a ricotta. marcus: that s right. anthony: lamb kiftu, prepared gurage style. laboriously diced. amazing. maya: this is all, like, innards. anthony: yeah, i got some of that, that s good. that s delicious. marcus: yeah. anthony: this i love without reservation. barbecue, now we re talking. man, what a meal. pretty impressive. then, whiskey. and music. and the party really starts going. marcus: thank you for coming to ethiopia. plaque psoriasis can be relentless.
somebody else over there is, like, good at scraping the fur off. somebody else but, everybody s got a function. you know? it s, it goes right back to the first fire. i mean, i ll bring the dip. you know? maya: normally, you hold it like this, and then you have, you put everything you want in here. marcus: okay, cool. anthony: got it. maya: so you guys could take some and then we re going to take it around. anthony: perfect. gomen and ayib are greens, like collards, with a big hit of berbere and ayib cheese. mmm. i like the cheese. it s like a ricotta. marcus: that s right. anthony: lamb kiftu, prepared gurage style. laboriously diced. amazing. maya: this is all, like, innards. anthony: yeah, i got some of that, that s good. that s delicious. marcus: yeah. anthony: this i love without reservation. barbecue, now we re talking. man, what a meal. pretty impressive.