The Pantry
Around 200 days a year, observant Ethiopians eat entirely plant-based — and centuries of that practice created one of the world's great vegan cuisines.
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Ethiopia's beloved sauté comes in a dozen dialects — long-cut zilzil, rib-eye shent, sizzling on charcoal-fed clay. Here's how to order (and cook) them all.
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Minced beef, warmed butter, and mitmita — kitfo is the Gurage people's gift to Ethiopian cuisine, and a masterclass in doing one thing perfectly.
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Hours of caramelized onions, a river of berbere, chicken, and eggs — doro wot is the stew Ethiopia saves for its biggest moments.
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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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