The Pantry
Distilled from a tella-like ferment and served in small, ceremonial glasses — areki is the fierce, clear spirit of Ethiopian hospitality.
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It looks like a banana tree and never fruits — yet enset feeds twenty million Ethiopians as qocho, and its starch becomes silky bula porridge.
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One of Ethiopia's most widely farmed crops, finger millet feeds the table and the brewery alike — and shares a family tree with teff itself.
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Key wot here, tibs there, kitfo in the corner — a guide to navigating maheberawi, the glorious meat-lover's platter, and its mixed-dish cousins.
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Chickpea dough shaped into little fish, fried, and simmered in spicy kulet — shimbra asa is fasting-season whimsy at its most delicious.
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