We love Ethiopian food. I will always be indebted to my husband for introducing me to this wonderful cuisine so many (sixteen?) years ago. My life it much better for it. Sadly, we left our beloved Ethiopian restaurants behind when we moved to our cozy little Midwestern college town. We discovered a little gem a couple hours away in Indy, but especially as a car free family it is a luxury to trek that far for food...no matter how good. I introduced several friends to Ethiopian after our homeschooling trip to the Indianapolis Children's Museum a year ago. One of our friends was so taken with Ethiopian that she quickly ordered a pound of berbere. She generously shared some with us and I hate to admit that the wonderful berbere has been underutilized at our house. I recently reorganized/re-alphabetized our spices and I made a vow to make more Ethiopian.
Ethiopian-Style Soup and I knew this was destined to be dinner. (Dinner was late and it was dark and my silly camera refused not to flash so checkout Vegan Dad's photo, please!) It was quite good, but I only used 1/2 teaspoon of berbere and I would at least double if not triple this amount. My version ended up tasting a little more Indian than Ethiopian, but it will be a staple this fall if it ever cools off. Rob picked up some focaccia from Pekara to serve with the soup. Now I notice Vegan Dad has a recipe for Teff Biscuits which we will try next time.