Berbere, as the word is commonly used, is a fiery red Ethiopian spice mix that gives Ethiopian wots (stews) their characteristic flavour and, without which, a wot is just not a wot! Berbere Berbere is in fact, the general Ethiopian…
Korarima is an interesting little spice. It has strong similarities to the green cardamom, but with its own quirky high notes. What is Korarima? Korarima, or Ethiopian Cardamom (Afromomum Corrorima) is a member of the ginger family, as are the…
Niter Kibbeh, the Ethiopian Spiced Butter, (Tegelese Tesmi) in Eritrean, has, over the years, become an indispensable ingredient in my kitchen, just as it is in much of East Africa. It has an incredible depth of flavour that imparts an…
Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries. It is a “plate” on a plate, with various dishes being piled on it and, using one’s fingers, one…
Mafé is a Senegalese Peanut stew that is found all over West Africa and Sub Saharan Africa and is one of the many variations of the Groundnut/Peanut Stew of West Africa. Believed to be the traditional food of the Wolof…