Ethiopia's red chilli blend.
Serve & eat
In wats.
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Ethiopia's red chilli blend.
In wats.
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Ethiopian honey wine flavoured with the bitter leaves of the gesho shrub, served in a round flask called a berele.
Ethiopia is coffee's birthplace. In the ceremony, beans are roasted, ground and brewed in a clay jebena, served in three rounds (abol, tona, baraka) with incense.
Spongy teff flatbread is plate and spoon; doro wat is the festive chicken stew.
Spongy sour flatbread from the tiny teff grain.
Shared platters of injera with stews; many vegan dishes for fasting days.
Earthy, bitter golden root; India grows about 75% of the world's supply. Gives curries their yellow colour.
Warm, nutty seed; crackled whole in hot oil (tadka) or roasted and ground.
The 'queen of spices': floral and sweet. Black cardamom (badi elaichi) is smoky.
The 'king of spices' and 'black gold', which drew European traders to Kerala.
The world's most expensive spice by weight: about 150,000 flowers for 1 kg.
True cinnamon from Sri Lanka is delicate; cassia (common in India) is stronger.