It seems everyone I know has a quiet spark of brilliance upon eating Ethiopian food for the first time: There is a market for this! So I felt no surprise when my sister-in-law, Woubie, told me that her friends were already working on a plan to market teff, the gluten-free grain indigenous to Ethiopia. After all […]

One good thing about being forced to eat liver and onions as a child is that one gains a tolerance, and a bit of a craving for unusual food. Although this is not about Ethiopia, I thought I’d share a bit from our recent adventure in Cape Town, South Africa.

Most traditional Ethiopian dishes are cooked over the stove, stirred frequently, and treated with love. While a romantic option for those with a little extra time, I needed a more efficient option—a rice cooker. My favorite weeknight staple is a simple stew made with red lentils and berbere, alongside grilled fish with awaze sauce. Here are […]

While Texan palettes enjoy lightly seared steaks with cool-purple centers, Ethiopian palettes prefer steaks purple all around. Known as tere siga or simply, “raw meat,” this Ethiopian delicacy started the same way as sweetened condensed milk. That is, as a wartime staple for soldiers on the front lines. For Ethiopia, success during the Battle of Adowa depended upon soldiers keeping their […]

Chipotle is a pepper, not a restuarant. It is dried and smoked, and frequently used in Mexican cooking. I am a Texas girl, born of Mexican-American roots, and my pantry staples always include cans of chipotle en adobo and ground chipotle spice. (And it is just about the right weather to whip up some fish tacos with […]

When living on Ethiopian time, it’s important to be spontaneous –so here we are filming my impromptu lessons in injera-making.

It’s Saturday morning, and you’re craving something yummy, but don’t have any fresh groceries. Never fear, chechebsa is here! All you need is flour, salt, and your pantry-stash of berbere spice mix and kibbeh (clarified spice butter), plus a little yogurt or honey. You can use any type of flour. I usually use wheat flour, […]