The Pantry
Ethiopian food is one of the great undiscovered cuisines — at least in the Western sense, because at home in Ethiopia and across the diaspora, it has never been anything but essential. If you've never eaten it before, here is...
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Ethiopian cooking does not season with a single spice. It builds in layers — a blend cooked into the base, a finishing blend stirred in at the end, a pinch of something sharp added at the table. Understanding the spices...
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Every cuisine has a foundation. In Ethiopia, it's injera — and once you understand it, everything else about the table makes sense.More than breadInjera (እንጀራ) is a large, spongy flatbread made from teff, a tiny ancient grain native to the...
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Our most famous jar, nine jobs it never applied for — honey butter, smash burgers, mac and cheese, even hot chocolate. Berbere goes everywhere.
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Nine dishes, one orange-red jar, zero of them a traditional wot. Proof that mitmita belongs on everything — from guacamole to gochujang pasta.
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