There’s nothing like vegan Ethiopian food. Everything’s nice and spicy, you always get several different sorts of stew, and of course there’s that one of a kind sour-tasting injera bread made from teff flour. For everyone on Oprah’s vegan challenge who doesn’t mind spice, vegan Ethiopian food should be near the top of your list of things to try.
Update: a reader writes that she’s heard many Ethiopian restaurants use “kibur” — clarified butter. While I’m sure that many of these restaurants economize by using vegetable oil, I’m hoping we could get some more precise info. Write me if you’ve got any info.