Ep 10. Ethiopia

In Bizarre Foods season 3 episode 10, host Andrew Zimmern journeys to Ethiopia to uncover its unique and diverse cuisine. He begins his journey in the bustling capital city of Addis Ababa, where he samples traditional Ethiopian coffee and injera, a sourdough flatbread made from teff flour. Andrew also visits a local market to see the vast array of spices and ingredients used in Ethiopian cooking, and meets a family who runs a restaurant specializing in traditional dishes.

Andrew then travels to the rural mountains of eastern Ethiopia to try a delicacy called kitfo, which is made from raw minced beef mixed with spices and eaten with injera. He also takes part in a traditional coffee ceremony and learns about the significance of coffee in Ethiopian culture.

The next stop on Andrew's journey is the historic city of Harar, known for its unique and diverse street food scene. Andrew tries a variety of dishes, including camel meat, cow skin, and khat, a plant with stimulant properties that is popular in the region.

In the walled city of Harar, Andrew visits a spice market and learns about the medicinal properties of certain spices. He also samples a local dish called dulet, made from a mixture of chopped beef, liver, and other organs. Andrew even tries a spicy chili pepper called berbere, known for its intense heat.

Throughout the episode, Andrew showcases the importance of food in Ethiopian culture and the diversity of its cuisine. He also highlights the sustainable and traditional methods used in Ethiopian cooking, such as the use of injera as a utensil and the incorporation of local ingredients and spices. By the end of his journey, Andrew gains a deep appreciation for Ethiopian cuisine and the people who prepare it.