How Ethiopian cuisine is winning Kenyan foodies

If you’ve ever sat around a table with friends, picking nyama choma straight from a shared wooden tray, then you already understand the heart of Ethiopian cuisine.

The difference is that here, everything—the meat, lentils, greens—is laid out on a single large platter, spread over soft injera. There are no plates, no cutlery. You eat with your hands, tearing off pieces of the spongy flatbread and scooping up rich stews.