THE DMV’ S ETHIOPIAN COMMUNITY
BY JAYNE CLARK
U Street
Credit: Courtesy of washington. org
It’ s late afternoon on a midweek day, and the lunch rush is over. But Habesha Market & Carry Out is still bustling.
A handful of cooks labor in the open kitchen. The aroma of tibs— tender cubes of beef sautéed with onion, jalapeno, garlic and tomato— fills the air. Behind a glass barrier, stainless steel containers of Ethiopian favorites are laid out like a muted patchwork quilt. There’ s spicy beef stew, lamb stew and chicken stew; other options include beef tripe and tongue. Vegetarians veer to the right side of the counter, where spicy potatoes, collard greens, cabbage and a rainbow of lentil-based dishes dominate. And, of course, there’ s injera, the slightly spongy, slightly sour flatbread served with every Ethiopian meal.
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