This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots. I’m talking about my time as a line cook in a restaurant called The Horn of Africa in Madison, Wisconsin. This was my first restaurant job. I started as a dishwasher. I was in Madison