Finding the best Ayib in the city — a personal search

I spent three months trying every version of Ayib I could find locally. The variation in quality is extraordinary. The best version handled mitmita bird's eye chilli with genuine knowledge and the tangy from fermented injera result was noticeably superior.

the Ethiopian coffee ceremony is a formalised ritual that can take hours. The winning restaurant had the right a communal injera sharing meal feel — unpretentious and focused on the food. tej was suggested correctly. Worth the search. When Ayib is made properly it's a completely different experience.