To ensure their creations are as authentic as possible, the chefs at Little Ethiopia Restaurant flavor dishes with herbs and spices imported directly from Ethiopia. They then use those ingredients in dishes such as the popular doro wot, which contains chicken legs and hard-boiled eggs stewed in a marinated pepper sauce. Meanwhile, the chefs also craft vegetarian fare that combines flavorful spices with fresh veggies and grains, like green peas, cabbage, and lentils. To complete the experience, waiters serve diners sitting around a communal platter, encouraging them to eat with their hands—just as it's traditionally done in Ethiopia.