Food in Ethiopia

I plan on posting about different aspects of my experience now instead of what is happening on a day to day basis. I will begin with the food because it is a crucial part of the experience. The base of every meal is injera, a sourdough pancake basically, this is used to scoop up the food. The meat is typically cooked in a spicy sauce of onions, and lots of oil, known as wot. Meat is a main part of the diet, and eating it is seen as a pleasure. I helped slaughter a sheep on the day after the millennium, and we have been having mutton in pretty much every meal. It is actually tasty, a little fatty for my liking, but I am getting used to it. Also, meat on the bone is very important to a meal as well, and I have been practicing actually cleaning a bone of the meat, Nick you would be proud of me. No more leftovers on the chicken bones. I also had raw meat at a restaurant we went to with my family. I think it was beef, but I am not sure. I now can argue the rare vs. well done argument, and I must say raw meat is more chewy then well done meat. I had to drink to get it down, cause chewing did no good. But, now I can say I did it, and I haven't gotten sick yet, so don't worry. It was a pretty fancy restaurant as well. Pasta is also very popular here, as well as pizza since the Italian invasion in the 1930s. I had penne for lunch that looked like it was freshly made. Probably some of the best pasta I have ever had.
Mikael, my homestay brother, and I cooked Shiro wot, a vegetarian dish for one of the fasting days. I now know what I was doing wrong when cooking wot at home. It needs a lot more onions, and a lot more oil. Plus you are supposed to let it cook for a long time. I am prepared for when I get home. That is all for now, be looking for another blog soon.