Ethiopian restaurants were popular about 30 years ago in leftie cities. Take one soft flat bread, two feet in diameter. Put piles of six different kinds of lentils around the edge, all flavored with something sour, as is the bread. Two different bowls of hot sauce. Tear off pieces of bread with right hand, pinch up sour lentils, dip in hot sauce, eat.
Ethiopian Chicken
1 chicken, cut into pieces or 3-4 lbs. chicken pieces
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1 T. paprika
1 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1/2 t. allspice
1/4 t. cinnamon
1/2 c. flour
3 T. oil
2 large onions, sliced thin
1 c. tomato sauce or 2 c. stewed tomatoes
1 c. chicken stock
Combine spices with flour in a plastic bag. Add the chicken a few pieces at a time and shake to coat. Set aside. Add onion to hot oil in large skillet and cook until onions are browned. Add chicken pieces and brown on all sides. Add sauce and stock. Cover and simmer 35 minutes, adding water if sauce gets too thick. Serve with a cooked grain such as rice, millet, quinoa, wheat berries etc. This dish is also good served with lentils and cooked greens. Serves 4.