This Ethiopian potato stew (AKA dinich wot) is one of my favourite plant-based stews for fall. It’s incredibly hearty, spicy and super easy to make.
Tibs are traditionally made with beef or lamb — and mushrooms are one of my favourite ways to make a tasty plant-based alternative to this popular dish.
Teff is an ancient grain quintessential to Ethiopian cuisine. Here’s why it belongs in your pantry.