The Pantry
Flour, water, salt, and a hot pan — kita is the humble flatbread behind chechebsa, chifeko, and a thousand Ethiopian mornings.
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Onions dried on the mitad, seasoned "in the right measure," and pounded to powder — metin shinkurt is Ethiopia's original shortcut to a great wot.
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Warm cumin, minty-sweet cardamom, and the shai kimem blend that turns black tea into an Ethiopian ritual.
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Flower buds of an evergreen tree, dark as nails and twice as strong — cloves anchor berbere, mitmita, and Ethiopia's spiced coffee and tea.
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Black nigella and white caraway — the two azmud seeds that bring balance to Ethiopian blends, butters, and brews.
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