The highlight of the week was definitely a lovely Ethiopian restaurant Addis. Or at least to me :-). I discovered Ethiopian cuisine in New York and I was positively surprised. Since then I am a fan.
Dishes are usually served on a pancake-like bread injera with different kinds of stews on top of it. Ethiopians eat with their right hand exclusively using pieces of injera bread to scoop up the dish. I guess we were so hungry that day that we never took a picture of the meal itself but the one below will do for now. Injera is made out of teff flour which is also gluten free.