Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. While the cuisine of Ethiopia is becoming better known, it ...

I still remember the first time I ever had Ethiopian food. It was at Mama Desta’s Red Sea restaurant in Chicago, where I took an ex-flame that I was desperately trying to rekindle. I don’t remember ...

“Ethiopian Jewish food is just a little bit of everything,” Beejhy Barhany, the founding owner and executive chef of Tsion Cafe, an Ethiopian and Israeli restaurant, told the Journal. “It’s an array ...

This spiced clarified butter is a staple ingredient in Ethiopian cooking. Infusing the butter for an hour allows it to absorb the complex flavors of the spices and aromatics. The spices toast ...

“I don’t cook when I’m angry,” says Kidist Woldemariam, though it’s hard to picture the chef behind ghost-kitchen concept Shiro on the Go ever being mad. Her beaming smile is ever-present as she talks ...

Among my favorite comfort foods is anything Ethiopian displayed on injera, one of the world’s most versatile breads. Quick, name another food that also doubles as canvas and utensil. Tangy, a little ...

At the heart of Ethiopian cooking is the bread, which is called injera, defined as a ”spongy flat unleavened bread, usually prepared from teff (Ethiopian-grown grain), barley, corn and millet.” You ...

Injera, cool to the touch, silkier than a tortilla and exploding with hundreds of fermentation bubbles on its spongier side, seems designed by a higher power to absorb the lush, spicy stews created by ...

Trying Ethiopian food for the first time introduced us to a style of cooking filled with depth, warmth, and tradition. The ...

At the tables of the Ethiopian restaurants lining Colfax Avenue in Denver, diners pile misir wat, a lentil stew, onto sourdough flatbread, called injera, and slide the combination into their mouths. A ...