7. January 2026
My first memory of this authentic Ethiopian platter isn't from a restaurant, but from a friend's kitchen in Addis Ababa. The room was filled with the warm, sour scent of fermenting teff and the sharp perfume of berbere. It was there I learned that this meal isn't just food; it's a shared experience, a canvas of colors and flavors eaten with hands, connecting everyone around the mesob (traditional basket table). It's edible community.
