Talking to Goats

The delicious chakala t’ibs with awazi and tej

Sometimes I find myself talking to the stray goat who wanders into my yard. A random cat pokes its head into my room and I ask her how she’s been. I curse death threats out loud to the roaches in my bathroom.

It’s right around this time that I realize I’ve been alone at site a little too long. I pack a quick bag and jump on a mini bus to Jimma. My friend there happens to speak perfect English, has access to MTV and owns a working fridge: three amazing amenities for a girl from Agaro. A cold gin and tonic later, plus a some Macklemore, Nicki Minaj and Avicii, and it’s almost like I’m back in America again.

For dinner, we often go to a restaurant famous for their chakala t’ibs. This is probably my favorite Ethiopian food ever. It’s roasted meat–usually sheep or goat–served in a clay pot with hot charcoal underneath. You eat it by hand with injera and a spicy awazi sauce.

This place also has the best t’ej in all of Jimma. T’ej is a local alcohol made out of honey. It’s traditionally served in beakers that look like they came straight from a science lab.

If we have enough of these potent beakers, we might make it to the local club in Jimma. They have a DJ and play a mix of Amharic and American music. There’s a little cultural dancing, a little farenji dancing, and a lot of crazy dancing.

By the next day, I’m ready to head back to Agaro. I welcome the kids, the local greetings and another stretch of time in my quiet little community.

Green Honey

The honey merchant removing bees. He laughed when I took this. “After one year,” he said, “and now you need my picture?”

Ethiopia is well-known for a few things, honey being one of them. Farmers will hang homemade hives in the trees of the forests, and depending on what flowers are around, all different types of honey will emerge. Each region has their own special flavors.

There is one shop in town I usually buy my honey from. Most of the time they have red or white. The white is thick and opaque, and deliciously sweet. The red is translucent and has a very distinct flavor, I can’t really describe it. Today, there was a third option. It was neon green.

I was skeptical to try this third option; anything that is neon green usually means something went wrong. But I trust my honey guy, and he poured some into a cup for me and the other customers to try. I’ll attest, this new kind of honey was something all together different. It was delicious, as all honey is here. I can’t help but wonder what kinds of flowers these bees were visiting. I gave him my little plastic container and asked for a kilo.

I love watching the honey shop as they pour their orders. Bees are flocking around like it’s their very own hive and they are desperate to get back in. As the honey folds into the container, the bees sometimes get too close and take a dive into their own sticky creation. When a kilo has been weighed out, the shop owner takes a small spoon and dips it in to carefully remove the bees. I think at first this may have grossed me out, thinking about insects being in something I’m about to eat. Now, I just marvel at the nature of the whole experience. This isn’t honey that’s been processed and packed and shipped across the world. This is from bees that are flying around me and flowers that are in the forests near my home. It’s a flavor so unique I can’t even describe it, and it’s certainly not something that can be duplicated.