← A foray into Ethiopian flavors
spices for mekelesha clockwise from bottom: cumin seed, korerima “false cardamom”, cassia bark, cloves, nutmeg, long pepper, black peppercorn
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Google account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.