The Pantry
Before chilies ever reached Africa, Ethiopia already had pepper — two of them. Meet kundo berbere, the woody-sharp black peppercorn, and timiz, its hotter, smokier long-pepper cousin.
Continue reading
Sharper, looser, and livelier than its Western cousins — senafich is the Ethiopian mustard sauce that clears your sinuses and completes your plate.
Continue reading
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.
Continue reading
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.
Continue reading
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.
Continue reading