Recipes

This simple, warm split pea stew is cozy enough for a cold winter day, fresh enough for a summer spread, and delicious enough that it can actually be eaten any day of the year, no matter the season. Prepared with savory and irresistibly aromatic Alicha Kimem and Netch Azmud, as well as earthy & full-bodied Ird, Kik Alicha is th...

Cynthia Rahman is an undergraduate at UC Berkeley, studying Development in Africa. From a very young age, she fell in love with food and the way it is made by various different cultures. She loves the way food brings together people of all walks of life to create new habits, recipes, and stories to pass down. Food documentary making is...

Cynthia Rahman is an undergraduate at UC Berkeley, studying Development in Africa. From a very young age, she fell in love with food and the way it is made by various different cultures. She loves the way food brings together people of all walks of life to create new habits, recipes, and stories to pass down. Food documentary making i...

Bethany Dixon is the owner and baker of Pies & Pinups, a one-woman operation based in Ithaca, NY.  Her background is in classic French pastry, but the heart and soul of her patisserie is experimenting with the alchemy of flavors and dreaming up unique combinations inspired by florals, herbs, spices, and citrus. The bakery's name is...

Zafar is a home taught chef whose passion for cooking began with his travels around the world. He ran a small catering business in San Mateo California delivering healthy global cuisine to his clients in the area. In addition, he also was a private chef delivering gourmet multi-course degustation menus (8-12 courses) to clients in the ...

Zafar is a home taught chef whose passion for cooking began with his travels around the world. He ran a small catering business in San Mateo California delivering healthy global cuisine to his clients in the area. In addition, he also was a private chef delivering gourmet multi-course degustation menus (8-12 courses) to clients in the ...

While it may seem like there are a lot of moving parts to this recipe, it's quite simple! The lovechild of doro wot, doro tibs, and a traditional pizza, this recipe combines the simplicity of easy pizza making with the delightfully rich flavors of Ethiopian cooking. We loved getting creative with this recipe, and encourage you to do t...

Friday nights should always include some homemade Tej (Ethiopian honey wine). “Stick” around to learn how to make it! Many of our customers use our Gesho Entchet to make Tej, but did you know that traditionally, Gesho Kitel (hops leaves) are also part of the brewing process? The leaves are ground up and added in the beginning stages o...

Where there is Ethiopian food, there is injera. Sponge-like, fermented, with notes of cacao, injera makes the perfect picker-upper of all Ethiopian food. It’s lovely sourness cuts through excess spiciness and can elevate the flavor of any dish. Full honesty, making it takes time - your batter has to ferment for days, BUT it is oh-so wo...

Brundo's Berbere and rich chocolate must be a match made in heaven - at least we think so. This vegan pudding is easy and oh so delicious! When eaten right out of the saucepan, it's wonderfully warm, silky, and delightful. After an few hours in the fridge, it's perfectly set, the heat of the Berbere complementing the coolness of the ch...

INGREDIENTS 1 lb boneless skinless chicken thighs  2/3 cup all-purpose flour  2/3 cup Shiro Mitten Salt and pepper to taste 1 1/2 tablespoon Awaze Mustard Chili Blend 1 tsp Kibbeh Manteria (optional) 3 eggs, beaten 1/4 cup unflavored oil of your choice plus a few tablespoons of Niter Kibbeh, if you have it, for flavor For Assembly ...

  INGREDIENTS 1/4 cup Vegan mayonnaise (Trader Joe's has a new exquisite vegan mayo) 2-3 tsp Mitmita Hot Chili Pepper Blend 1 tsp salt , plus more to taste A few grinds of pepper, plus more to taste 1-2 tsp of lemon juice 1 clove garlic, smashed    STEPS In a small bowl, whisk together ingredients until thoroughly mixed. Cover a...