Hmm . . . how about Ethiopian?

Sanlitun’s RAS Ethiopian restaurant brings a genuine, tasty experience to diners looking to find some of the rarer cuisine Beijing has to offer.
You walk into RAS Ethiopian restaurant in Sanlitun to find your senses bombarded from all angles authentic d??cor catches the eye, traditional music pulses through the room, and of course heavenly aromas emanate from the kitchen. Nothing less than a full experience, prepare to be engaged and enlightened by the cultural and culinary delights China’s only Ethiopian restaurant has to offer.
Danny opened RAS about two years ago and since moving to his Sanlitun location there is no doubtthat the hotspot for foreigners and locals and its proximity to African embassies has boosted business.Tonight we are guaranteed a treat as Danny has promised us a real introduction to his people’s food and culture.
We start with a fried beef Somoza-flavorful, spiced ground beef wrapped in a crispy shell. Each bite can be enjoyed with a satisfying crunch! It’s no surprise that the seasonings and specialherbs,many indigenous to Ethiopia, are vitally important to the food. Curry, cilantro, red cayenne pepper greenchilies,and garlic are in  abundance. The preferred mixture of spices, 16 to be exact, is called Berbere. This mixture is passed down from mother to daughter with variations between recipes. I don’t know where Danny’s chef found his particular version, but it sure hits the spot!
As the main course comes out, mouths begin to water. Something I would recommend to any firsttimer, “the taste of Ethiopia,” is a sampler of some of the most popular, traditional dishes. Our taste of Ethiopia comes with a fresh, cilantro seasoned tomato salad, a savory chicken stew called wat, rich and flavorful sauces made of lentils and chickpeas, saut??ed beef and onions, and a tasty potato and beetstew. Throughout the meal no utensils are used (remember to wash your hands!) and we are encouraged to really dig in, get messy with it, tearing pieces of a flat, spongy bread called injera to scoop and mix delicious sauces, flavorful meats, and fresh veggies. The spice is delightful-it doesn’t send me running for the rice and water like my meal in Szechuan-but is very tasty with a kick.
Coffee plays a central role in lives of Ethiopians for their home, community, and country-and no meal would be complete without it. We are able to witness firsthand a smaller version of the coffee ceremony usually held within Ethiopian communities. Raw coffee beans are  displayed and then cooked toperfection as the heavenly aroma permeates the air. The beans are hand ground and traditionally cooked in a clay pot over hot coals. No cappuccino machines here! The brew smells rich and flavorful.  It has a strong,deep taste, and the fresh grounds sift to the bottom. I know it’s the freshest I’ve had in a while-better than my Starbucks latte by a long shot!
A real find in Beijing, RAS acts as a cultural exchange between Ethiopia and Beijing locals and expats.  It’s a real treat for those who are looking to mix it up with something other than Chinese food, or craving something that’s a bit more exotic than the usual Western fare. With 20 flights a week from Ethiopiato Beijing, your food is guaranteed fresh and the ingredients authentic. Dinner will average about 100RMB per person and on most nights (Tuesday-Sunday) you’ll find dancers moving to the rhythm and beat of traditional Ethiopian song and drums.  I’d say well worth a visit for the warm atmosphere, authenticity, and of course the food!