Tej is a honey-wine. It can be quite wonderful. The first bottle arrived and was rather fiery stuff. Cooled a little with a milder bottle, it went down pretty smoothly and it could have been far too easy for me to lose track of how many birilles I had consumed!
I had tasted tej before in Lalibela, where it tasted somewhat muddy and had a pronounced after-taste of minerals. This time the tej was far superior and justifiably deserving of its reputation as the traditional drink of Ethiopian kings.
The appetizer, tibs, most probably sliced up lamb, pan fried in butter with onion and mild chili peppers, served with berbere on the side. Injera, the bread/pancake-like staple of the Ethiopian diet is made from an endemic grain called tef. A roll of it is often placed at the side and one breaks off a piece of it to use as an eating utensil. Food is usually eaten by everyone off a shared plate.