The Pantry
Its seeds smell like maple syrup and taste of gentle bitterness — abish is the clover-like herb that gives Ethiopian food its depth, and Ethiopian tradition its favorite restorative.
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Golden, fragrant, and utterly irreplaceable — niter kibbeh is the spiced clarified butter that carries the flavor of the Ethiopian kitchen, and kibbeh manteria is the blend that makes it sing.
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Smoky, resinous, and quietly essential — korerima is the Ethiopian cardamom that anchors berbere, mitmita, and the spiced butter every wot depends on.
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Smaller in the jar but mightier on the tongue, mitmita is berbere's fiery sibling — the orange-red seasoning that makes kitfo sing.
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Every Ethiopian kitchen keeps a jar of berbere within arm's reach. Here is the story of the deep-red blend that gives wot its color, its warmth, and its soul.
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