We arrived just in time for lunch at our new favorite Ethiopian restaurant, Redi-et. Marc had the lamb (I still taste dirty sweat socks instead of baby sheep when I try it), and I had the beef. Everything is eaten by hand with injera (spongy bread) instead of utensils. The spices as different than what we usually encounter; though left unnamed on the menu you’ll notice turmeric, cumin and possibly saffron. We started with sambusas, a kind of meat pie (next time we’ll try the lentil version).
We also: settled into out resort, rode the SkyWheel, and had drinks and (Italian) tapas for dinner. A full day!