3000 years of Ethiopian civilization! 20 years of Gastronauts! And somehow, we’ve never done an Ethiopian dinner!

For three millennia the Horn of Aftica was ruled by nearly 290 monarchs and emperors. One of whom was the Queen of Sheba. Many dynasties rose and fell; their empires expanded and contracted; Trade flourished.

And through all those centuries, nobody looked at a their table and thought; “You know what this dinner needs? A fork.”

Instead, Ethiopians perfected injera, a delicious tangy fermented flatbread to serve as utensil, plate, serving vessel, and dinner itself.

This month we’re heading to Awash, named after the river that winds through central Ethiopia, to correct this twenty-year oversight.

We’ll gather around communal platters and eat the Ethiopian way—using our hands and pieces of injera to scoop up kitfo (amazing raw beef seasoned with spiced butter and mitmita), dulet (minced beef, tripe, and liver), tripe stew, Awash Tibs, collard greens, and cabbage.

So, put on your summer finest, we’re heading to the East Village for our next fun dinner!