In the Land of the Queen of Sheba

Play "Mi'Ma'amakim"
by Idam Raichel

I am not an interpid eater. My curiosity and appetite, though, usually lead me to try new foods.

Still, when faced with a totally foreign cuisine, I have to ease my way in, and not everyone I dine with understands that. Occasionally, this results in severe disappointment on my dining companion's part and gustational trauma on my part.

My first experience with Ethiopian food was a good example. The man I ate with decided it would be ideal to order for me — never a good sign for lots of reasons.

When the dishes came, the only thing on them that looked like food was the thin pancake-like bread. Despite feeling (and looking) somewhat like Ben Stiller's character in "Along Came Polly" by the end of dinner, I vowed to try again. Someday. On my terms. And not with the person who took me to the restaurant.

Today, that day came.

A colleague called wanting to catch up at the popular and highly-rated Queen of Sheba in Hell's Kitchen, almost as far west as you can go on the island.

I stuck to the meat dishes and that proved to be the key to enjoying the meal. Ground, shredded, beef and lamb were seasoned with hot spices, or simmered in wine or broth and dolloped onto spongy, sour injera. A glass of South African pinotage echoed and amplified the peppery flavor.

By the end of the meal, I was in good spirits and satisfied that I'd made some progress overcoming a bad experience.

Eating the unfamiliar is like exploring — you have to be willing to push your boundaries while knowing where the edge is. Don't let anyone ever shove you.