If you’ve never experienced Ethiopian dining before then Muday gives you an authentic evening out. The location might seem a bit odd but it’s definitely worth leaving behind the usual restaurant-heavy streets in the centre of Ghent. Brightly coloured ‘mosop’ baskets are laid out on the tables when you arrive, and once you’ve ordered, these magically return laden with delicious ‘wot’ stews and ‘enjera’ breads.

I’ve learnt that traditional Ethiopian dining means two things – sharing (most things are priced for two people), and rolling up your sleeves to dig in with your hands. You use the breads as a kind of pick-up/scoop mechanism. And because the stew actually sits on yet more enjera bread, when you get to the bottom all the delicious juices have soaked in nicely.

It’s a very simple menu which I like. Either I feel like meat, or vegetables, or I feel like splashing out and taking the Muday special (pictured). This includes the crowning glory ‘dok wot’ which is chicken legs stewed in the classic lightly spiced berbere sauce and served with hard-boiled eggs. It’s maybe good to know that Muday are particularly strict on authenticity – if they can’t find the ingredients in Belgium, then they import from Ethiopia rather than compromising with a substitute.

And another thing I didn’t know about Ethiopian dining before coming to Muday: they do some pretty nice wines too. I recommend the Rift Valley Cabernet Sauvignon.