"Feast Day" or Fasika (Easter) which is celebrated with special ritual. The chicken or lamb slaughtered at dusk, takes hours to cook and the release of enjoyment with plenty of food, fresh meat and locally brewed alcohol like Tej (honey wine) & Tela (Ethiopian brewed beer) marks the end of the long fast. Doro wot, a spicy chicken stew, is the most traditional food served in all households along with a variety of lamb and beef dishes. Celebrations continue for the following week, with an unofficial "second Fasika" and with wedding bells ringing in the city and newly released album blasting through the speakers of music stores and taxis. The vibrant atmosphere of this season can make one jubilant for weeks. So it's with notion, that we express our good wishes to all of you.
We had featured the recipe for Doro Wot in our last November issue, so this time we feature the special cooking pot used to make this specific dish "Shekla Diste". The Diste is a hand made clay pot. Prior to its use, it's carefully conditioned over low heat. It's excellent for slow cooked food and retains heat to simmer sauces without burning.