My mother lives in Eritrea a country that broke off from Ethiopia in the 1900s due to political issues and a few cultural differences. But although the two countries are no longer together they still share the same kinds of foods one of which is a dish called Injera, a large flat sourdough made from fermented teff flour, its around 20 inches in length and it is in a round shape. There are different types of sauces and vegetables on can add to it to give the dough a better taste such as cubed meat with a sweet kind of curry sauce or spicy thick meat sauce with egg. I personally love to eat the spicy sauce and meat whenever i go to see her and that is exactly what I went looking for in the streets of Manhattan. So, this weekend I spent sometime with a family member trying to find a good Ethiopian restaurant and we did, it is called Zoma, located on Fredrick Douglas blvd, a warm intimate restaurant that serves delicious injera. What i loved about this restaurant is that they used the same ingredients from home with very little genetically modified ingredients. And the services were quick and the people spent very little time on one table when they served. And comparing the services in America to the services I received in Eritrea was quite interesting. I noticed that, because Eritrea is a laid back country with people who appreciate taking their time, waiting for a dish will take up to 30 to 45 mins. Where as in Manhattan, where things happen at a fast pace the serves, although they are native Eritreans or Ethiopian, they brought in their dishes within 15 mins or less. So i noticed the cultural change just from the way i was being served. However, no matter how fast or how slow the food was coming I admired how the chef still stuck to his roots while making the dish, if i tasted both dishes, from Eritrea or Ethiopia and Manhattan I would not be able to tell the difference, the people themselves may change but the dish still remains the same.