First time trying Shiro — completely converted

I had never tried Shiro before this visit and I wasn't sure what to expect. The tangy from fermented injera taste hit immediately and made sense of the dish in a way descriptions never quite do. mitmita bird's eye chilli is an ingredient I'd not encountered used quite like this before.

The an Addis Ababa restaurant setting added something to the experience — this kind of food makes sense in that environment. Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. My server recommended tej alongside and it was exactly right. I've been telling everyone to try Shiro. Outstanding first encounter.