Kategna

Injera served with a rotating spread of lentil, split pea and seasonal vegetable wats.

Slow-simmered chicken in berbere and niter kibbeh, finished with a hard-boiled egg.

Minced lean beef folded through mitmita and spiced butter, served with ayib and injera.

Cubed raw beef tossed in mitmita and spiced butter, eaten the way it is served.

Collard greens stewed slowly with beef, garlic and ginger until both give way.

Shiro brought to the table still bubbling in its own clay pot.

Eggs scrambled with tomato, onion and green pepper, served alongside bread and tea.

Round house bread, torn and shared while the rest of the order is cooking.

Beans roasted, ground and brewed in a jebena, poured at the table.