Chow Club co-founder, Yohana Solomon serves up Ethiopian breakfast dishes.
Two fried phyllo dough pastries. One filled with savory filling, onions, peas, lentils and the other with minced spicy fish. In some cultures, sambusas are also known as samosas or samboksas.
Cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spices. Ful is also a common part of the cuisines of many Arab, Middle Eastern and African cultures.
Pieces of homemade flatbread braised with spiced butter and berbere (an Ethiopian chili and spice blend) served with a side of yogurt and honey
Tender cracked wheat tossed with red onion, garlic, and olive oil, seasoned with cumin, coriander and black pepper.
A Beef jerky stew tossed with pieces of Injera (a spongy, sour flatbread made from teff flour)