I mentioned it briefly in my first thoughts on flying Ethiopian Airlines, but want to focus on an unexpectedly delicious Ethiopian meal on Ethiopian Airlines for my Meal of the Week post this week.
Airline food is still airline food, but I’ve found over the years that you are better off ordering “local” cuisine (when possible) if flying a national airline. Earlier this week I flew an Ethiopian Airlines 787-8 from Dublin to Los Angeles. The menu contained both western and Ethiopian dishes.
The Ethiopian portion of the menu appeared like this–
I wasn’t sure whether it would be served “family style” via cart or whether I could only choose one. I definitely wanted to try Doro Wot, but everything sounded good.
Sure enough, the meal was served via cart. I would be able to taste a little bit of everything! Bethlehem, the FA, was very happy that I wanted to try the Ethiopian food and explained each dish as she filled my plate.
She also explained the bread, called Injera. It’s a spongy sourdough bread that she stressed was gluten free. Admittedly, it looked like a slimy pancake, but it was delicious.
Here’s my dinner:
Everything was delicious. Truly. It was spicy, not excessively spicy, but it had a great kick to it. Even the cooked kale (not usually my favorite) was delicious. And the bread was a perfect accompaniment.
Note the two moist towelettes. Bethlehem encouraged me to eat it with my fingers, saying, “That is the way we do it in Ethiopia.” I couldn’t bring myself to do it.
Dessert? How about Ethiopian Cream Teff Cake? Teff is a grass that grows in Ethiopia and Eritrea. It made for a delicious cake.
Ethiopian Airlines’ Business Class is not a world-class product, but I sure enjoyed the Ethiopian food.