A “must-read and experience” charming cook book on discovering the basic principles on cooking Ethiopian food. Sari Nordberg-Tafassa is from Finland but she has lived in Ethiopia since 1976 and is married to an Ethiopian. She is an illustrator and author of another popular book Kaldi and the Dancing Goats: The Legend of Ethiopian Coffee, making her one of the first English language Ethiopian cookbook authors.
This booklet is short, sweet, artistically laid out and contains cooking wisdom gems. With 22 recipes, it is packed but doesn’t overwhelm with redundancy. The recipes span basics like Gomen and Shiro wat as well as classics like spiced beef and less well known to Westerners staples such as Ambasha spiced bread and Doro chicken bread. Mekelesha powder is featured frequently as is pine cone or temeze. There is a nice section on hand washing and coffee rituals. This booklet is a nice introduction to Ethiopian Cuisine and dishes which the Author has cooked and enjoyed. The art alone is quite impressive and descriptive.
It’s easy to find the new and revised version of the booklet at BOOKWORLD branches around Addis
