They did not change the date. We did. Today across Orthodox traditions worldwide, Christians are celebrating Christmas –including Ethiopians. These churches continue to follow the Julian calendar, while the rest of us out west switched to the Gregorian calendar in the 16th century.1 It is not a celebration of the Epiphany. While the 12 days […]

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.

Like many other 80s children, I once stared at a plate of liver and onions for an entire evening—refusing to succumb to my parent’s guilt-trip in the name of starving children in Ethiopia. My husband hates that story. The famine certainly marked a dark spot on Ethiopia’s history, and it deserves more attention in a […]

Edna, my sister-in-law, called me on Friday evening: I know this is super last minute, but I just found out that there’s a big event at the park to celebrate today’s Ethiopian holiday. It’s about the finding of the one true cross, and— I cut her off. You mean Ethiopia not only has the Ark […]

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 […]