(The State): Harambe Ethiopian Restaurant opened two years ago to provide a truly authentic Ethiopian culinary experience to Columbia, South Carolina.

By Deena C. Bouknight (Special to Go Columbia)|

So what’s good here?

Anything stew-like that has lingered slowly in exotic spices. Even a dish as simple as lentils is a treat to the senses. There is a slight spice – or heavy spice, depending on the dish. Regarding the preferred heat level, ask the server about specific items.

The menu appeals to vegans and meat-eaters alike. Shiro-wot is a dish made with chickpeas, olive oil, onions, and spices, served with a salad. A veggie combo includes specially prepared collards, lentils, cabbage, potatoes and carrots – to name a few items.

Tibs, a favorite lunch special and dinner item, is beef ribeye cooked with onion, rosemary, jalapenos, and tomatoes. There is also key-wot, a spicy beef stew, or alicha-wot, a curry beef stew.

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There are chicken dishes, including wings and a chicken wrap. Many dishes are served with rice.

And then there is the injera, the signature light, spongy, thin bread served as large as a dinner plate that is intended to be pulled off and used to pick up and eat other items. Baklava is offered for dessert.

How did Harambe Ethiopian Restaurant get its start?

Harambe Ethiopian Restaurant opened two years ago to provide a truly authentic Ethiopian culinary experience to Columbia. Recipes come directly from the country; many are family recipes.

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