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 feel it in your heart”. Ingredients change depending on where…
Tag: food anthropology
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…
Harar street food: what, where and when to eat it
The food in Harar was too amazing not to write about. So, I feel it is my duty as a food lover to share some of the delicious dishes and snacks I discovered there, for anyone else heading there too. The walled city of Harar is in the East of Ethiopia, a UNESCO World Hertiage…
Mahalit’s Shiro
The town of Lalibela marks the end of our long trek through the Ethiopian highlands. We arrive in need of a shower and somewhere to shake the dust out of all our things. Also, just in time before I have a full-blown meltdown about having to walk up another hill. Lalibela is famous for its…
People I Meet and Food They Eat 