When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he’d have to be polite and eat whatever indigenous cuisine they offered him. He didn’t know it wouldn’t be cooked.

'To be able to make a perfect kitfo, you need the perfect spices,' says chef Yohanis Gebreyesus You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

"If I don’t eat injera at least once a day, I don’t feel like I’ve eaten," Ethiopians say about their love for their staple food. Injera, that large, soft tangy flatbread that is almost literally the ...

Our cookbook of the week is Ethiopia: Recipes and Traditions from the Horn of Africa by Addis Ababa-based chef Yohanis Gebreyesus. Tomorrow, we’ll feature an interview with its author. To try another ...

Add the spices and mix thoroughly. Taste, and add one-half teaspoon salt or as desired. If you want it lebleb, or slightly cooked, place the skillet back over low heat after combining the niter kibe ...