Recipes That Survived the Long Journey From Ethiopia
‘You want the onions, garlic and ginger to melt into one another,” Beejy Barhany told me while stirring a pot that would soon hold kik wot, a creamy yellow split pea stew from Ethiopia. On another burner, doro wat, a chicken stew studded with hardboiled eggs, bubbled under the lid. I stood close by, at…