So i’m at work the other day and we’re doing steak tartare for our monthly Market monday thing, and all of a sudden I get a craving for more raw meat specifically what is problably Ethiopias most famous dish – Kitfo, not quite like your average steak tartare.
So after a morning looking at cars in second hand yards I head down to commercial drive, Vancouver’s multicultural melting pot, to Harambe. A local Ethiopian joint with lots of praise. Inside the whole place is covered in kitschy, colorfully dyed cotton, and surprisingly catchy Ethiopian Reggae is playing on the radio. The waitress, the only other whitey there, brings the menu – but I already know what I want.
Kitfo is made from freshly chopped beef mixed with warm butter and an Ethiopian dried chilli powder called mitmita. A little cardamon and seasoning and its good to go. The main issue people have with this dish is the warmth of the Raw beef. It really is a strange feeling in your mouth – I love it.
This is served with the traditional Injera pancake – with its distinct metallic flavour, bit like indian iddly – also a small side of greens and some of the sour/salty Ethiopian cottage cheese. I washed all this down with a cup of spiced tea – which surprisingly had a sign reminding people to use fresh water.
After barely finishing I’m surprised how filling a plate of (warm) raw meat can be. I only wonder if it’s as safe to eat in Ethiopia. Can’t wait to try!