Little Ethiopia' takes root in D.C.

Inside Dukem, one of the city's best-known Ethiopian restaurants, the bustle on the street seems far-removed as burning incense mingles with the aroma of spicy stews.

On a small stage, performers in sequined white gowns thump on drums and sing traditional music from the East African nation. Patrons sitting nearby use their fingers -- no forks here -- to tear into spongy pancakes and scoop up exotic cuisine such as awaze tibs, which is lamb marinated with jalapeno, tomato and garlic.

"You feel like you're in your own country when you come here," said Tefera Zewdie, the owner of Dukem, who left Ethiopia as a teenager 20 years ago.