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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, emper ....
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. ....
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. now, when you were born here? maya: i was born here, yeah. anthony: left, what age? maya: 13. i grew up in holland, and after that we all went to london, germany and i m in new york now so. anthony: i don t want to say it s a rootless existence. but, but it s a you know, where s home? marcus: i think for us now, ....
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 beyaynetu, a selection of stews, or wats, as they re called around here. that s gomen, sauteed greens. ....
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 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 ....