Definitely recommend! Ethiopian food is very vegetarian/vegan-friendly, but you’ll see lots of chicken, beef, and lamb on the menu, as well. If you’re new to the cuisine, find a place that offers combo plates (usually 3-4 smaller portions of the veg dishes, and 2-3 smaller portions of the meat dishes) and order one veg and one meat, if you eat meat, combo to split with a pal and have enough leftover to take home. You’ll get a good idea of the flavor palette, and definitely make sure you try a dish that’s flavored with berbere.

It’s like an earthier sourdough; it’s generally made with teff flour, not wheat, but barley and millet can be used if teff isn’t available. It’s chewy and sour/tangy, but the sponge texture really absorbs up the sauces of the stews that it’s served on top of/with. It’s very tasty, and (imho) easier to digest than if you were eating wheat bread in the same quantities.