By Addis Insights
Ethiopian cuisine has firmly established its presence in the United States over the past few decades. Known for its flavorful wot (stews) served atop injera – a tangy, spongy flatbread made from the grain teff that doubles as both plate and utensil – Ethiopian dining offers a unique communal experience.
Diners traditionally share a large platter, tearing off pieces of injera to scoop up bites of richly spiced meats, lentils, and vegetables.
The first Ethiopian restaurant in the U.S. opened in 1966 in Long Beach, California , marking the beginning of Americans’ introduction to this ancient cuisine. Since then, Ethiopian restaurants have spread to numerous cities across the country, becoming beloved establishments in many urban dining scenes.
Continue reading “There Are 616 Ethiopian Restaurants in the U.S : A State-by-State Breakdown”
