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Modern humans evolved in Ethiopia, but what did our distant ancestors eat? Possibly something like injera, a fermented flatbread made from one of the earliest cultivated grains, called teff. At the Blue Nile, a large restaurant that often has live music and dancing in the attached bar, a big injera arrives at your table bearing ladles of stew; raafuu, for instance, a kale-carrot blend, or maraka lukuu, chicken on the bone in a thick, rich tomato-laced butter sauce. Order a sampler platter, and you'll get most of the best items on the menu at minimal expense. Tear off sections of the injera and use them to scoop up the stews. As you tear and scoop your way through your meal, consider this: What would Lucy have made of Doritos?