Step into an Ethiopian restaurant and be greeted by an enticing mix of aromas. Earthy tones, like freshly tilled soil, mingle with citrusy bergamot and the subtle heat of chilies. The true stars are the sights and smells wafting from your plate, promising a flavorful adventure. The foundation of any Ethiopian meal is injera, a spongy, sourdough flatbread made from fermented teff flour. Doro Wat, a slow-cooked chicken stew simmered in a fragrant berbere spice blend, offers a smoky warmth balanced by sweetness and a touch of bitterness. For vegetarians, Shiro Wat, a creamy chickpea stew, is a must-try. Ethiopian cuisine is more than just a meal; it's a cultural experience. Visit Katega Restaurant in Addis Ababa to immerse yourself in the rich culinary traditions of Ethiopia.