New cuisine alert: Ethiopia

Ethiopia is on the site now.

This one is hard to explain without sounding like you’ve never eaten anything before. Which, in a way, is the point.

Ethiopian food comes on injera, a large fermented flatbread made from teff, a grain so small it almost disappears in your hand. The food sits on top. You tear, scoop, and eat with your fingers. No utensils, no individual portions.

Ethiopia is one of the very few countries that resisted European colonization. That matters for the food. Nothing was interrupted, replaced, or simplified for outside tastes. What you’re looking at is a cuisine that developed entirely on its own terms.

The fasting tradition shaped it just as much. The Ethiopian Orthodox Church observes around 200 fasting days a year, which means plant-based cooking here is one of the most developed plant-based cooking on earth.

Coffee, by the way, comes from here. The ceremony around it is its own category entirely.

Go explore the section.

Happy eating,
Ieva