Seattle’s Habesha—Ethiopian and Eritrean—community took root in the 1970s, fleeing a war at home that would persist for decades to come. When the city’s first Ethiopian restaurant opened in 1982, local cooks couldn’t even source teff, the ancient grain that powers that all-important fermented flatbread, injera. Today, East African flavors enrich our landscape the way berbere spice blend might flavor tibs (a saute of meat with vegetables in an array of spices or styles) or the spicy doro wot chicken stew considered Ethiopia’s national dish.
In restaurants, meals often start with a veggie combo platter; meat eaters might tack on an order of tibs or
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