"The capital of my home country, and the location of my new restaurant, Marcus Addis Restaurant & Sky Bar, is both the center of Ethiopia and a core component of our nation's culture. Restaurants and artistic institutions go hand and hand in Addis. Here, galleries, museums, and markets come together to create a steady, electric rhythm that comes alive in the city's restaurants and kitchens."
"You can taste it in berbere, the gateway to Ethiopian cuisine. The earthen, reddish pepper spice mixture is omnipresent in Addis Ababa's restaurants and homes. It's essential in doro wot, a celebratory chicken stew poked with a boiled egg; and in beef tibs, strips and hunks of meat stir-fried with onion and spiced with fenugreek and aromatic berbere. Go in hand-first."
Addis Ababa functions as Ethiopia's capital and cultural core, where restaurants, galleries, museums, and markets converge to create a vibrant urban rhythm. Berbere, an earthen reddish pepper spice mixture, is omnipresent and central to dishes such as doro wot and beef tibs. Rapid demographic youthfulness and visible construction drive culinary innovation, including teff reinvented as pasta and creative kitfo preparations. Dining now spans traditional restaurants, street food, and fine dining, offering layered choices that did not exist before. Venues like Kategna pair traditional food with live dance and music, and celebrations are frequent and festive.
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