>Siobhan was excited about the Sambusa<\/strong> (top) and it didn’t disappoint. Fry beef in flaky dough and you’ll get a smile from me every time. It came with a spicy chili paste that had a kind of grape-leafy flavor (not the grape leaf, but one of same spices that they use in preparation of grape leaves). I added the cheese that came with the Kategna<\/strong> (above) for a few bites. It’s a toasted injera with butter and spices. <\/a>Henock was playing down the flavor of the cheese, but there was a light dusting of oregano (maybe?) on top that gave it a little kick. The Kategna wasn’t too salty; just enough to assist the cheese.<\/p>\n

For the main course, we had a platter of three meats and two vegetables. Doro Wett<\/strong>, Yebeg Alitcha<\/strong>, Bozena Shiro<\/strong>, Collard Greens<\/strong>, with a fresco salsa.<\/p>\n

The Yebeg Alitcha (at three o’clock in the picture below) was Siobhan’s pick. Lamb on the bone in a sauce with ginger and rosemary. I just learned about marrow (at Ali’s Roti – link) so I knew what was up. I tried to teach Siobhan about the beauty of the lamb marrow, but I don’t think she tried it. Next time you get a stewed bone in your meal, you better suck on that thing like it’s got some ‘tussin in it. I think white people too often miss this beautiful part of the animal and I am on a quest to get more of them on the marrow bone bus. Needless to say, the lamb was my favorite.<\/p>\n

I think I was doing the Doro Wett (chicken, at seven o’clock in the picture to the right) wrong. It was hard to eat still on the bone because I had to pick the meat off of the bone with my fingers (it wasn’t small enough to pick the bones out of your mouth like in the Yebeg Alitcha). <\/a>The stew that the chicken was in was a cayenne, ginger and onion. A nice balance of sweetness and spice.<\/p>\n

The Bozena Shiro (at one o’clock in the picture above) was another one we ate all of. It was a beef in a sauce much like the Doro Wett, spicy, but this one was bit more nutty.<\/p>\n

We also had the Baklava (pic<\/a>). I am a bit of a baklava snob, and this one wasn’t so hot. I don’t know if there are any indigenous Ethiopian desserts, but I’d be interested in trying one some day.<\/p>\n

If you haven’t had Ethiopian fare, you must try it. Zoma has a contemporary feel, and although the seats may not be tradional, you’re definitely going to get the same Ethiopian flavor and hospitality.<\/p>\n

Guest Writer:<\/em> Siobhan “Blondie” <\/a><\/p>\n

The IRL Arts Foundation<\/a> and The Wandering Foodie thank Zoma for providing this meal.<\/font><\/p>\n

Zoma<\/a><\/strong>
2084 Frederick Douglass Blvd
New York, NY 10026
(212) 662-0620<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

I wonder why some people put up with me, I really do. I had scheduled my appointment with Siobhan (aka Blondie of Blondie and Brownie) at 8:00 PM, so arrived fashionably late at 8:32. I’d previously thought our meeting was at 8:30 so it makes sense I got there when, but it doesn’t make sense […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[264],"tags":[1301,554,12,117,557,555,6,5,9,461,4,487,556],"class_list":{"0":"post-3673","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-93-plates","7":"tag-93-plates","8":"tag-ethiopian","9":"tag-food","10":"tag-foodie","11":"tag-harlem","12":"tag-injera","13":"tag-new-york","14":"tag-nyc","15":"tag-restaurant","16":"tag-restaurant-review","17":"tag-review","18":"tag-upper-west-side","19":"tag-zoma"},"_links":{"self":[{"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/posts\/3673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/comments?post=3673"}],"version-history":[{"count":14,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/posts\/3673\/revisions"}],"predecessor-version":[{"id":6953,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/posts\/3673\/revisions\/6953"}],"wp:attachment":[{"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/media?parent=3673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/categories?post=3673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wanderingfoodie.com\/wp-json\/wp\/v2\/tags?post=3673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}