The Pantry
A tangy fermented fava condiment and a roasted niger-seed paste — siljo and litlit are the Ethiopian condiment shelf's best-kept secrets.
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Bright, herbal, and made in minutes — koch-kocha is the fresh jalapeño dip that balances every deep-red stew on the table.
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One from the south, one from Gurage butter country — daata and chefuye are the pepper pastes that meat dishes were made to meet.
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Berbere awakened with tej, honey, or water into a deep-red paste — awaze is the dip that no plate of tibs should face the world without.
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