– Ethiopian food gets short shrift. For many of us, it’s a novelty, an act, the African equivalent of the Benihana empire’s take on Japanese food: tossed cleavers and eggs cracked in the air and squirt bottles shooting liquid into piles of sizzling vegetables and meat.

The food-as-entertainment thing, with Ethiopian cuisine, revolves around the lack of forks, the spongy bread that replaces the forks, and the communal platters. A good place to start - a good place to finish, too - is Ras Kassa’s Ethiopian Restaurant in Boulder.

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