Wednesday, December 15, 2010

Addis Ababa, East Africa (capital)

 Where I'll be staying for the next 2 & 1/2 months



 The Blue Nile Falls

Typical Ethiopian Cuisine (consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are used.)
The Lion of Judah

No comments:

Post a Comment