In January, I travelled through Ethiopia for 3 weeks, an absolutely amazing experience. There was a mix of history, lots of history, wildlife, tribal communities and of course food. One of the events that my wonderful guide, and now friend, Taffesse, curated for me was a cooking session with Rose in the mountains. Rose taught me about a host of traditional recipes, and of course, shiro. As we left, she walked out with a bag of shiro, a gift, one that has come home with me. I

Mitmita is a beautiful and spicy spice blend from Ethiopia that is the core of the cuisine. It consists of cloves, cardamom, cumin,...

One of the staple crops in Africa is pumpkins. They have been adapted to grow in harsh climates and serve as an essential nutrient in the...