How to make injera, Mulu Ecolodge style

  Sili and Kalima in the kitchen at Mulu Ecolodge This blog is about the most famous Ethiopian cuisine – the ‘injera’. Nailing down a recipe for injera has been surprisingly tough, whenever I have asked people about exact quantities or timings, the response has been frustratingly vague, “you just know” or “you have to…

Shadi’s Tahini salad

Shadi in her kitchen   This dish comes from a woman called Shadi, who I met during a whistle stop tour of Sudan. Shadi called the dish a salad, but I feel some clarification is needed so that people aren’t misled into thinking this is healthy. In my books, this salad leapfrogs ‘bad salad’ status…

Goshe’s (wife’s) Lamb Tibs

  Goshe, who was in charge of keeping us alive and out of trouble during our trek This recipe comes from a man called Goshe, who acted as our ‘scout’ for the 250km trek we did in the Ethiopian Highlands and was, as far as I could tell, an absolute hero. Goshe was one of…

Toyibajarnal’s ‘Special’ Ful with Spicy Tea

  Toyibajarnal in her kitchen during the breakfast rush This next recipe is a great little breakfast dish called ful, that’s made using fava (broad) beans, tomatoes and spices and eaten with great hunks of fresh bread and a sweet spicy tea. Ful is popular in loads of different Middle Eastern and African countries so…