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travel

The #1 reason to visit Ethiopia

March 1, 2011

Juice. And lots of it.

It is, by far, my favorite thing about this country. For around $1-2, you can get a vitamin-packed glass of freshly squeezed and blended juice.

I particularly enjoyed this lime-mint drink, which would totally beat lemonade in a cage match.

Ethiopia is also famous for these layered fruit juices. Here I’m having a superhero combination of mango, strawberry, papaya and avocado.

Sounds weird, but the combo is fantastic, especially on a hot afternoon in the brutal Ethiopian sun.

 

Dirty, rotten backpackers

February 27, 2011

I knew that backpacking was dirty business, but I never expected anything like this.

When I shower, I make the soap filthy.

When I shave, my razor actually slices through dirt.

Even after I thoroughly scrub my skin, I still leave streaks of grime on the towel.

The filth is embedded deep into every pore on my body, and I hate feeling this way. Under normal circumstances, the only dirty thing about me is my mouth.

That’s why I was forced to commit a crime of cleanliness — Deborah and I snuck into the five-star Sheraton Hotel and spent the whole day using their facilities.

Believe me, we did it as much for ourselves as for the people around us.

Being a stinky backpacker, I was worried about getting in the front gate at all, but a Canadian friend reassured us. “Don’t worry,” he said. “You’re white. You can do anything you want in Africa.”

It was an uncomfortably true statement.

Nobody looked twice at two white girls entering the building.

While the spa desk was unmanned, Deborah and I breezed right through the doors and headed directly to the hot tub.

The bubbles were on a timer, so they ran out after 20 minutes.

That was our cue to head to the sauna.

When that got too hot to handle, we hopped back into the hot tub.

After the bubbles ran out again, we took another sauna break.

Emboldened, we tossed our towels over our arms and strutted out of the spa and into the outdoor pool. Again, we waltzed right past the check-in counter.

After several laps, it was time to wash the chlorine out of our hair. We headed back inside.

This time, the spa employees tried to stop us.

“Excuse me,” one of them said. “We need your room key.”

“No, that’s OK,” said Deborah, as we scurried into the locker room. “Thank you.”

That exchange confused them enough to leave us alone.

I proceeded to have the single most satisfying bathing experience of my life. The shower consisted of several nozzles that sprayed various body parts simultaneously, plus a detachable nozzle with adjustable pressure and temperature.

It was my first shower in months that wasn’t cold or didn’t come from a bucket — and holy hell, it was fantastic. I felt like a house cat that had suddenly been reincarnated into a panther.

I could easily say this experience was a baptismal metaphor, cleansing my spirit as much as my body, but it really wasn’t. This was the act of removing dirt from my body. Period.

I scrubbed. I slathered. I conditioned. I used my trusty pumice stone to attack my camel hooves. I lathered. I shaved. I cried with delight.

I didn’t want to leave — ever — but my fingers were decidedly pruney.

Plus, my stomach was growling, and the executive business center had a bowl of apples ripe for the taking.

 

On board with the mango vampires

February 23, 2011

The Ethiopians are mango vampires.

In this country, fruit is not cleanly sliced with a knife. Instead, the vampire gnaws a hole into the mango’s side, quickly severing its skin. As teeth sink into flesh, practiced fingertips massage the fruit to release mouthfuls of succulent liquid.

Think juice box, minus the box.

That’s why everyone on my bus rejoiced when the vehicle chugged to a stop on a leafy dirt road, just one hour into the journey from Arba Minch to Addis Ababa.

The doors swung open and dozens of fruit sellers bombarded the bus, carrying bundles of bananas, plastic platters of limes and baskets of mangos. It was a flurry of chatter and birr, with bills exchanged for bags of precious produce.

When the bus started up again, the mango vampires sank their teeth in.

Within a couple hours the floor was slippery, sticky and smelled of rotting sweetness. With mango carcasses on the ground and the sugar high long gone, all that remained was 10 more hours of a dusty, bone-jarring ride.

 

Say wot?

February 22, 2011

Whenever I tell people back home that my favorite cuisine is Ethiopian, I’m met with laughter and jeers.

“What do they serve at Ethiopian restaurants? One grain of rice?”

Har har.

But now I’m getting the last laugh, eating my way around Ethiopia and indulging in this country’s incredibly lush, layered cuisine.

For the uninitiated, here’s what Ethiopian food is all about.

Most dishes revolve around sauces served on injera.

Injera is a bread made from teff flour, not wheat, so it’s naturally gluten-free and doesn’t rest heavy on the stomach. The dough is fermented, giving it a tangy taste and spongy texture similar to sourdough. It looks like a limp pancake.

The best thing about Ethiopian food is that you eat with your hands, tearing pieces of injera and using them to sop up the juicy sauces. Since you’re experiencing the food without utensils, the meals engage every sense — right down to the steamy sauna of sauce on your fingertips.

The most common sauce, called wot, is like a thick, yummy stew made with either meat or beans. It is seasoned with berbere, a potent blend of chili pepper, black pepper, ginger, garlic and other spices. (Supposedly the way to an Ethiopian man’s heart is through spice — it is said that the woman with the best berbere nabs the best husband!)

A less zesty version of wot is called alecha. It contains no berbere, but it is equally delicious.

During Lent and on fasting days — that is, every Wednesday and Friday — orthodox Ethiopians eschew animal products, which means vegans rule, baby! That’s when I happily order my favorite meal, beyanetu, a hearty sampler of wot, alecha, salads and more.

Many dishes are served on a shared plate, using a piece of injera that is approximately the size of a bistro tablecloth.

If you’re dining with loved ones, you might also experience gursha, a beautiful act of friendship. That’s when your buddy tears a strip of injera, sponges up some sauce, then places the bundle of food into your mouth. The larger the roll of injera, the stronger your friendship.

Altogether, Ethiopian cuisine is unbearably beautiful in its richness of flavor, the eye-popping spice, and even the act of nourishing one another. I feel like I’m getting to know this country one bite of injera at a time.

It’s a far cry from one grain of rice, huh?

Of course, the food varies by region, based on tradition, season and availability. While I was visiting a tribe near Konso, they were serving up beans and kurkofa, balls of maize and sorghum dough, boiled and served with moringa (cabbage tree) leaves.

 

Working girls

February 19, 2011

There was something peculiar about my flight from Bahrain to Addis Ababa.

For one, there was the sound.

Rising above the rhythmic din of the engines was a cloud of chatter — high-pitched and frantic, like 10,000 barking seals punctuated by Britney-like squees. Plastic bangles clanged like church bells on the wrists of gesturing hands. Hysterical laughter drowned out the captain’s announcements.

The cabin smelled of a perfume factory, discordant blasts of scent with oriental spice weaving between syrupy sweet and dense floral notes.

And then there was the line for the bathroom. My god. The line was as long and engorged as an underworld creature, growing in size and scope as the flight wore on.

That’s when I realized what made this flight distinctive. Women. Other than the pilot, there wasn’t a single man on board.

I approached a flight attendant in the back and asked why there were so many women on this plane.

“They are women who work,” she said, her mouth set into a prim line. “If you know what I mean by work.”

“No, I don’t think I do. What do you mean?”

She cocked her head to one side and gestured as if to say, “Really? Do you really want me to go there?”

I nodded in encouragement.

“They’re prostitutes,” she finally said.

She explained that a lot of women leave East Africa to become sex workers in the Middle East. They stay for a couple years, long enough to make money to sustain their families, then return to their homes. And that’s what I was seeing on my flight — retired prostitutes who would soon be reunited with their loved ones.

As the plane descended into Addis Ababa, joyful faces pressed against tiny windows. Jubilant shrieks of “ai-yi-yi!” filled the cabin, then most everyone broke out into a tearful rendition of the Ethiopian national anthem.

These working girls were home again.