The Pantry
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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It looks like a banana tree and never fruits — yet enset feeds twenty million Ethiopians as qocho, and its starch becomes silky bula porridge.
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One of Ethiopia's most widely farmed crops, finger millet feeds the table and the brewery alike — and shares a family tree with teff itself.
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Red lentils, split peas, and fava beans do the daily work of the Ethiopian table — misir wot, alicha kik, azifa, ful, and more.
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One humble chickpea powder, a whole family of dishes — from mild nech shiro to bubbling tegabino served in its own clay pot.
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