Yohanis Gebreyesus

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.

This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.

This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.