Monday Meal Review: Ethiopia


THE SCENE Popcorn. The final frontier. I traced my fingers along the counter tops, navigating between a giant red bowl and a small plastic bag filled with popcorn kernels. I stopped when I reached the spot the microwave was supposed to be. About this time last year, early one Saturday morning, I had a minor meltdown (in my baby blue bathrobe and fuzzy slippers, no less). I was bleary eyed. My head hurt. All I wanted in the whole, wide world was a giant mug of hot chai tea with milk. I … [Read more...]

Recipe: Ethiopian Lamb & Onion Stew (Awaze Tibs)


Serves 2-4 I was a total lamb newb before starting Global Table Adventure - I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it's becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus). Our recipe is adapted from Laura … [Read more...]

Recipe: Stovetop Popcorn


Makes 4 quarts Stovetop popcorn is a must have if you're looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but... well... sometimes it's more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this - me, Mr. Picky, or Miss Ava - it might have been me. I spent most of the time squealing while I waited for the first few to explode... I mean... pop. Also? I ate the … [Read more...]

How to eat Raw Meat like an Ethiopian (Kitfo)


If one must eat meat raw it is surely best done in this way, for the sauce gives the impression of being hot enough to cook the meat right on the tongue. - Laurens Van Der Post (as quoted in Ethiopia, Cultures of the World by Steven Gish, Winnie Thai, and Zawiah Latif) Van Der Post is talking about an Ethiopian raw beef dish called kitfo (kit-foh).  The sauce is made almost entirely of berberé - the crazy, smoke alarm hot spice blend we made recently - as well as lemon juice and a … [Read more...]

Ethiopian Inspired Coffee Ceremony (Bunna Ceremony)


At best, I was ill-prepared to perform an Ethiopian coffee ceremony. #1, I live in Tulsa, Oklahoma. #2, I lack every single piece of traditional Ethiopian coffee-making equipment there could possibly be. In fact, the only proper element I have is a bag of green coffee beans. Tilda's parents brought them all the way over from Ethiopia, known as the birthplace of coffee. At least the coffee was right. I got to work, putting my college nickname "MacGyver" to good use. What follows are the … [Read more...]

Menu: Ethiopia


One of my mom's favorite expressions is "Did you get it straight from the horse's mouth?" She likes to ask me this when I am at my most panicked, assumption-burdened self. While the image it conjures up isn't exactly pretty, the saying gives me perspective when I need it most. If there was ever any doubt about the food of Ethiopia, I'm going to put it to rest right now. I cooked, I ate and I am here to tell you that the food of Ethiopia is intense, flavorful, and fit for any dinner party. You … [Read more...]

Travel Tuesday: Ethiopia


One of Miss Ava's friends, Tilda, is from Ethiopia. While she's not exactly talking yet (she turned one in December), her parents are talking and everything they've said about Ethiopia makes me hungry. They adopted Tilda last year and spent some time in the country getting to know the culture and, of course, the food. Here's the summary: if you're into spices, you're in luck. They brought back bags of berberé seasoning - so much, in fact, that they didn't think twice about giving me an … [Read more...]

Recipe: Injera (Flatbread from Northeast Africa)


Do you dream of cleaning out your cluttered silverware drawer? Are you totally tired of your dishes? Try a happy bite of Injera, the gorgeous Teff flatbread adored in Eritrea, Ethopia, and other East African countries. Sour and funky... Injera is almost as thin as a crepe, but spongy like a pancake ... and is traditionally used both as a platter for spicy stews and to replace silverware. Three tips for foolproof Injera making: 1. Consistency Make sure the batter is almost the … [Read more...]