I'm a big fan of just about any Ethiopian wot (spicy red or mild yellow stew), but when you say beef, it's derek wot that comes to mind first (often spelled dereq). My derek tibb was little pieces of tender but still chewy beef cooked in oil with diced jalapeño pepper and diced onion. It was spicy even without the red pepper sauce on the side, but that sauce was so good (spicy, floral, fruity, and a touch sour) that I just let it burn! The sweetness of the onion and the peppery quality of the jalapeño complemented the meat. The tomato salad also had jalapeño and onion in it, but raw. As usual, the sourness of the injera toned down the spice.
Location: Merkato, 1036 ½ S Fairfax Avenue, Los Angeles, California. Date: December 17, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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