The Pantry
A mountain of barley with a crater of spiced butter, a nourishing blend of chickpeas and teff — Ethiopia's porridges are comfort raised to architecture.
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A bone-strengthening tuber, a drought-proof miracle tree, and a wild nettle worth the sting — the indigenous Ethiopian foods the world is only starting to notice.
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An ox divided equally among neighbors, cubes of fresh raw beef, a fierce condiment alongside — inside Ethiopia's proud raw meat culture.
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Somalia's bubbly laxoox, Oromo budeena, Gurage qocho — injera has cousins across the Horn of Africa, and each tells its own story.
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Distilled from a tella-like ferment and served in small, ceremonial glasses — areki is the fierce, clear spirit of Ethiopian hospitality.
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