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Why Hasn’t Ethiopian Food Gone Upscale?

  On one side of the street, an old goat herder is guiding his dirt-flecked flock.

On the other, a young boy with short arms and no hands—only stumps—is begging me for money. “Crazy Addis,” says our cackling driver, who, before stopping at a light, was himselfripping through the chaotic city with an Italian cabbie’s blithe disregard for pedestrians.

Tsiona Bellete and I have just touched down in Addis Ababa, the capital of Ethiopia. Bellete, who runs a restaurant in Rockville, is making her first trip home in eight years, looking to reacquaint herself with the food she serves. As a food critic from America’s most Ethiopian-heavy city, I’m tagging along to learn something about that very same cuisine.

Source: www.washingtonian.com

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