My brother lives in Addis Ababa. This means I sometimes get cool stuff (like coffee straight from the highlands) and sometimes rather incomprehensible parcels in the mail. In this case, I have a sachet of "Raw Tikur Azmude" and a bag of very interestingly colored beans. See photo. Since my Amharic just isn’t what it needs to be — and I still have Hausa on the list of things to do above learning Amharic — I’m at a loss as to what to do with this. So anyone with some Ethiopian cooking hints, please drop me a note.
Love in International cooking,