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 the perfect dish for those who crave both simplicity and flavor. We like to serve it with Injera and Gomen, but you do you! Happy cooking ? Reposted from December of 2020 INGREDIENTS 1 yellow onion, minced 2-3 tablespoons garlic, minced 2 tablespoons ginger ..read more

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 a passion of hers that brings together her two favorite things in the whole world: food and story-telling. INGREDIENTS WET BATTER 1 cup of flour 1 tsp salt 1 tsp Brundo Mitmita Chili Blend (or more depending on how spicy you want it) 1 tsp p ..read more

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 a passion of hers that brings together her two favorite things in the whole world: food and story-telling. INGREDIENTS DRY RUB  1 tilapia filet (or any filet) 1 tsp Brundo Berbere Chili Blend 1 tsp Brundo Mitmita Chili Blend 1 tsp Garli ..read more

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 a nod to her love of vintage style, and the delight that comes from trying to make the everyday a little bit more beautiful. When she's not in the kitchen, you'll find her at her day job sleuthing books in Interlibrary Loan, working on poetry, or ..read more

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 Bay Area. Since 2020 he has started the blog (abowlofsugar.com) featuring global cuisines from over 50 countries and growing. Most of all he derives his pleasure from sharing his passion in the kitchen with friends and family and continuing to travel to experienc ..read more

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 Bay Area. Since 2020 he has started the blog (abowlofsugar.com) featuring global cuisines from over 50 countries and growing. Most of all he derives his pleasure from sharing his passion in the kitchen with friends and family and continuing to travel to experienc ..read more

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 the same! Make it vegetarian, add more veggies, make the pizza dough yourself - whatever you do it'll be delicious. INGREDIENTS For the Kulet  3-4 tablespoons Berbere Blend 1 tablespoon Mitmita Blend (optional, for extra spiciness) 1 teaspoon Makulaya Sp ..read more

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 of fermentation and can cut the bitterness of the Entchet and balance the flavors of the final product. **Photographs courtesy of Ajit Bhandhel** INGREDIENTS 8 oz ground Gesho Kitel 4 oz Gesho Entchet 2 pounds raw honey 5 liters of water (1 cup of honey ..read more

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 worth it. Plus it’s gluten-free! Celiacs rejoice. INGREDIENTS For starter:  2 cups Teff flour 2-3 cups warm water 1 teaspoon Abish For batter:  1 part Teff flour to 1 part water   PREPARATION Mix teff and water thoroughly until it becomes a ..read more

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 chilled chocolate. And the best part? It's plant-based! This lovely spicy pudding is inspired by a recipe from The Healthy Mind cookbook, by Mat Edelson and Rebecca Katz.  INGREDIENTS 1 1/2 tbls powdered kuzu root (make sure it's finely powdered, otherwise it ..read more