Eating with your fingers is fun—which is just as well, because at most Ethiopian restaurants they don’t give you silverware. Sometimes they don’t even have silverware, so the fastidious among us have to grit their teeth, tear off a piece of injera—that fabulous Ethiopian bread made from tef or fermented millet—and sop up the marvelous tastes and textures of doro wot, lamb tibs and other fabulous concoctions.

If you’re a vegetarian, there are several vegetarian options, including yellow split peas and lentils that we always include in our carnivores’ dinner, but you could make a meal of them. We also drank Ethiopian beer—and were surprised that we could get dark, medium or light. The dark was good and not too sweet and the light was also tasty. Honey wine is another good option—its sweetness perfectly complements the spicy food. We ate at Abyssinia, our favorite Ethiopian restaurant. It’s on Colfax and Albion. Try it.