Well into its second decade,The Abyssinian continues to celebrate the joy of East African spicing,with a focus on Ethiopian and Eritrean dishes. A visit will have you wondering how the kitchen coaxes this much flavour from chickpeas,and why we don’t eat more slow-cooked goat. Prepare,too,for a reminder (or discovery) of the delight that is eating with your hands,assisted by freshly baked,gorgeously fluffy injera.