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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Ethiopian royalty

Almaz Ainuu isn’t one for measurements. She’s more of an eyeballer and taste-tester, doing things in the kitchen by look and flavor. It’s how she learned to cook in Ethiopia. It’s how she continues to cook today, 23 years after coming to America, a decade after coming to Spokane and five years after opening her Ethiopian restaurant.

Cookbook ‘Teff Love’ puts vegan spin on Ethiopian cuisine

Quick look: Ethiopian food can seem intimidating, especially with long names like ye’tshom kwalima kwas, or white-bean sausage dumplings, and ye’denich be’kaysir atakilt, or tender potatoes with pickled beets and onion in a lime vinaigrette. Portland food blogger Kittee Berns – – demystifies these dishes in her new softbound book. What’s inside: Ethiopian cuisine is characterized by colorful – often spicy – dishes and communal eating. Food is pinched by hand using spongy flatbread, or injera. It’s traditionally made from teff, the ancient grain that lends its name to the title of this 186-page book.