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Published: March 11th 2012
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We fortified ourselves for the first day of our TESFA trek by having a huge lunch of Ethiopian food at a local restaurant. It was my idea of a perfect meal: a huge piece of injera with many little types of food arranged around it, such as pickled vegetables, spicy goat meat, shredded beets and lentil sauce. I thought of it as Ethiopian tapas and once I’d discovered it, I ordered it every chance ...
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