A spicy, aromatic soup with Ethiopian berbere spices taking centre stage We spent a week in Greece last summer. Our hostess, Maria, had grown up in Ethiopia, and one night she treated us to an Ethiopian feast. I loved the spicy, aromatic flavours, whether they were used to marinate meat or to make rich, comforting vegetable and lentil dishes. The generous use of chilli and other warming spices felt nourishing, and I can’t think of a better way to welcome in the New Year. Continue reading...
 |
| READ THE ORIGINAL POST AT www.theguardian.com |
