The Pantry
Sharper, looser, and livelier than its Western cousins — senafich is the Ethiopian mustard sauce that clears your sinuses and completes your plate.
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Berbere gets the fame, but Ethiopian cooks reach for a whole shelf of working blends — makulaya to start the pot, mekelesha to finish it, matafecha for everything in between.
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Not everything on the Ethiopian table is fiery. Erd — wild turmeric — paints the mild side of the cuisine gold, from alicha kik to Sunday's cabbage and potatoes.
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A pale green sprig dropped into your coffee cup, a strong aroma, and a name that means "health of Adam" — meet rue, Ethiopia's herb of wellbeing.
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Delicate, floral, and found almost nowhere else on earth — besobela is the Ethiopian holy basil that perfumes kibe, berbere, and shiro.
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