The Pantry
Roasted barley by the handful and crunchy pellets of spiced dough — kolo and dabo kolo are Ethiopia's answer to the snack drawer.
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From honey-dipped engotcha to sesame-pounded chifeko — a quick reference to every Ethiopian bread worth knowing by name.
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Steamed between two clay ovens, buttered in layers, baked under enset leaves — Ethiopia's regional breads are a masterclass in ingenuity.
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Every August, Ethiopian children sing at doorways and are paid in small round loaves — mulmul dabo, the bread of the Buhe holiday.
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Baked in banana leaves for holidays, homecomings, and blessings — defo dabo is the monumental bread that means occasion.
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