Once home to the Queen of Sheba, and now to the largest outdoor food market in Africa (“Addis”) it stands to reason that Ethiopian cuisine is of exceptional color and diversity. If you've a penchant for strong, spicy aromas and exotic fruity flavor, Ethiopian cuisine is a must try. With customs dictated by the 13th Century Coptic church (the predominant Ethiopian denomination), the country's regional dishes are prepared in accordance with many embedded customs – notably that of “no meat” in some of the older Coptic parishes. “Wat” is an aromatic thick stew comprising sauteed onions, berbere spices, beef and citrus fruits. Traditionally, wat is served upon a flat un-levened sour bread known as “injera”. Authentic Ethiopian restaurants aren't exactly numerous, however if you happen across one, you're in for an other worldly dining experience. Fit-fit refers to a buffet feast of hot, shredded injera, enhanced with “dulet” - a kind of minced concoction with tripe, goat and liver, sweetened with honey. One Ethiopian dish you might have seen a variation of is tibs. World-class chefs have often used the basal ingredients of tibs for vegetable salads and such like, infusing the delicious spicy grilled beef or goats meat (popular in Ethiopia) on bed of sauteed potatoes, lentils and legumes (like peas or green beans.) Ethiopian restaurants take some finding, but with the help of our guide you could discover the wealth of taste sensations this fascinating country has to offer.