Ethiopian food is best known for its richly flavored meat and vegetable stews and for injera, a spongy sourdough flatbread that acts as both an edible "plate" and an alternative to forks and knives. Diners scoop up their food with pieces of folded injera, sampling from dishes made fragrant with cinnamon, clove, cumin, ginger, and turmeric. It's a fun way to share a communal meal.
It's also a great way to host a dinner party. We've streamlined some traditional Ethiopian recipes, cutting the prep time to 20 minutes or less for the stews. Our kitchen's retesters were amazed that such simple methods could yield so much flavor. You can even prepare the stews ahead of time and then reheat. All you have to do is make the injera before sitting down to eat.