The Spice Island

When I first moved to Ethiopia, I lived with a host family for about 3 months. That's where my host mom, Gete, taught me to make tikil ...

After living in Ethiopia for two years, I saw this food only twice--at two restaurants on opposite sides of the country. I never saw an...

Ethiopian habesha gomen is basically like any other sauteed greens. If you want to make them a little more Ethiopian, you can always add a...

Living in Ethiopia, this became my favorite meal. Filling, easy, delicious, and fast. Total comfort food. Real tagabino is only fo...

After being a vegetarian blog for 2 1/2 years, this is the first-ever meat recipe. Why? Because no single food is more uniquely, aweso...

A few years ago, I posted a really great mesir wot recipe . But after I spent the last couple years living in Ethiopia , I realized t...

Awaze is a marinade made by combining berbere , oil, and water or an Ethiopian honey wine called Tej. Tej is tough to get a hold of in...

**Update: check out my new authentic mesir wot recipe . While the new recipe is more authentic, this one is is just as good with it's...

This recipe took me years to get right. I have never found a cookbook or blog that had a suitable injera recipe. And it took me a long tim...

Berbere is a spice mixture that is the essential backbone of a huge number of Ethiopian and East African dishes. Hunting down one or two of ...

The Italians tried their damnedest to colonize Ethiopia and Eritrea in the 1930s. In the end, the Ethiopians repelled the Italians, ma...