Take your vegetarian-restaurant-loving friends to Awash. You can also take your meat-eating companions, who will definitely enjoy sampling Doro Wat, chicken simmered in a sauce of the classic Ethiopian Berbere spice, or any dish of Tibs, a stew of cubed beef or lamb. But few cuisines offer up such an array of flavorful vegetarian choices that even carnivores might opt to fill their bellies with more of the meatless lentil, split pea, beet, collard greens and bean dishes. Either way, all dishes come served atop a platter of injera, sourdough flatbread, which spends the meal soaking up sauces like a sponge until it’s packed with flavor, so save room! Thankfully, Awash’s three locations make some of the best Ethiopian food some of the most accessible.
Chances are, most New Yorkers haven't had the chance to try the cuisine at an African restaurant outside of Ethiopian restaurants, if at all. But luckily for foodies looking to expand their epicurean horizons, the city is home to restaurants that reflect some of the diversity of the second-largest continent in the world. You might recognize some common elements of Middle Eastern restaurants’ dishes when it comes to Northern African fare or notice the French influence on food from formerly occupied countries of West Africa. But the more you explore, the more you might find yourself craving comfort food dishes in the form of injera, tagine or fufu.
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