You know, Ethiopia, everyone's pretty tired of your constant need to be the center of attention. Always stealing the thunder, the spotlight, the glory. Earth to Ethiopia! There are 52 other countries in Africa, and they have good food, too!

Sisay Abebe, former owner of Ethiopian Diamond, recognized this dearth of cuisine diversity, and decided to remedy the situation with African Harambee Restaurant. Harambee, a Swahili word meaning "a call for unity," defines the restaurant, which brings together the food, both recognizable and new, of an entire continent. Ethiopia is represented, of course, but so are West Africa, Mozambique, Tanzania and everywhere in between.

At least twenty tables dot the wide-open floor plan, and dark wood beams soften the brightly tiled landscape. African music plays softly in the background, and Abebe comes around to all the tables personally, adding a home-cooked appeal to the atmosphere.

The menu is heavy on stews, simmered with aromatic spices like turmeric, cardamom and cilantro. The standard beefs and chickens are supplemented with more exotic lamb and seafood options, as well as a surprising diversity of vegetarian dishes. The best part about African Harambee, however, is the choice of carbs to go with the stews. For the daring, Abebe offers ugali, an East African staple food which is perhaps best visualized as thick corn Jell-O. An edible utensil of sorts, it is used to scoop up stew. If you like eating with your hands but aren’t ugali material, there is also chapatti or injera, and if forks and spoons are more your speed, try the rice or couscous. Meals run a little pricier than might be expected ($10-$15) but are filling and tasty. A meager selection of African and domestic beers is available as well.

Average cost: $10-$20

Centerstage Reviewer: Eden Robins