Best Ayib I've had — and I've tried a few

Having eaten Ayib at several restaurants over the past year, I can say this version is the best. The tangy from fermented injera quality is more pronounced here than anywhere else I've tried. berbere spice blend is handled with real knowledge — you can taste the difference.

This is proper an Addis Ababa restaurant cooking, not an adaptation for foreign tastes. fresh juice was the obvious choice and the combination was perfect. Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. Would return for this dish alone.