Recipes · Ethiopia

Chickpea flour whisked into water off the heat, sharpened with lemon and jalapeño, finished with olive oil.

Green lentils cooled then dressed with mustard and lemon, with red onion and jalapeño, served cold.

Ethiopian salad of tomato and red onion with jalapeño, built around torn injera that soaks up the juices.

Teff flour and water fermented for three days, poured onto a hot plate and set with a surface of small eyes.

A gentle Ethiopian stew of yellow split peas with turmeric, onion, garlic and ginger, and not a trace of chilli.

A velvety Ethiopian sauce of chickpea flour and berbere, simmered with melted onion, garlic and tomato.

Potatoes, carrots and cabbage stewed soft in a golden turmeric sauce with a restrained hand of berbere.

Collard greens simmered with onion, garlic, ginger and turmeric, brightened with a split green chilli. The gentle, fragrant side for injera.

Ethiopia's red lentil stew, deep and fiery red with berbere, made to be scooped up with injera.