Collegiate Times

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As my palate has steadily expanded from orange foods (namely: Cheetos and Velveeta), foreign cuisine has become a mainstay of my diet. The latest addition is Ethiopian food, introduced by a friend in Louisville during spring break and then found it in downtown Blacksburg at Excellent Table.

Ethiopian dishes may seem exotic, but the basic elements are familiar. The parts — meat, vegetables and bread— are the standards of American meals. Traditional spices provide a distinctive flavor but it is the way the food is consumed that truly sets it apart.

Ethiopian dishes eschew silverware in favor of injera, a spongy yet substantial flatbread provided in large portions. Pieces are torn off and used to collect the entree, which is usually a meat or spicy vegetable. The process feels natural shortly into a meal and provides a fun, hands-on alternative to utensils.

The meats and vegetables in Ethiopian dishes are generally served in a thick stew known as a wat. Typical dishes include beef, chicken, lamb, fish, lentils, potatoes and mixed vegetables. There are no pork products, as Ethiopia’s population is predominately Orthodox Christian and Muslim.

Since I’m a fan of Indian cuisine and eating with my hands, Ethiopian food naturally hits the spot for me. The injera is the key to the experience. It finds the perfect balance between sturdy and lightweight, which allows it to be eaten in mass quantities without leaving you unpleasantly stuffed.

The unique presentation also makes for a wonderful group experience. Multi-person dishes are a trademark of Ethiopian food. Large quantities and varieties of meats, vegetables and side dishes are served on top of injeras for everyone around the circle to share. Since portions vary between restaurants, I’ve found this is the best option for first-time visitors.

A summer of intern lunches at Washington D.C.’s numerous Ethiopian dining spots had me craving the food after returning to school. Fortunately, quality African cuisine can be found in Blacksburg and near the Virginia Tech campus no less.

Excellent Table is a take-out establishment offering traditional Ethiopian food served with some of the best injera I’ve ever tasted. Located next to Champs, on the back side of Market Square Park, the small restaurant makes up for its lack of size with authentic dishes served with no frills but plenty of taste.

I’m not kidding about the size — it is a small room with tasteful yellow coloring and a buffet-style counter. The server enthusiastically explains the menu options to those unfamiliar with Ethiopian dishes and fills the take-out boxes with a decent, not spectacular, portion of the chosen entree. Single orders are provided with one injera; multi-person dishes are served with several.

My first visit to Excellent Table was at 7 p.m., a mistake in retrospect as the prepared entrees were largely depleted. I recommend going earlier to ensure the daily dishes are available.

A quirk of the restaurant is its cycling menu. The meats change every two days.

Chicken and lamb were the options presented for me. On other days, beef and seafood are served. A schedule for the dishes is posted within the restaurant.

I chose the lamb and mild lentils, served with an injera and apple from the farmers market held outside earlier that day.

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A version of this article appeared in the Sep 8 issue of the Collegiate Times.