In recent years, Ethiopian cuisine has steadily become a cult favorite among foodies around the world. Characterized by injera, a spongy flatbread made from teff flour, and various stews called wot, Ethiopian cuisine is eaten with your hands and traditionally shared on a large platter. A haven for vegans, Ethiopian cuisine also features a large variety of vegan stews and dishes. Unique chili spices such as mitmita and berbere, as well as nither kibbe (clarified butter) help characterize Ethiopian food as aromatic and distinctively flavorful.
While Ethiopian cuisine remains largely unchanged over the last two thousand years, a growing number of prominent chefs are taking the ancient cuisine and incorporating different techniques to create new eats. Want to make an Ethiopian-inspired dish yourself? Check out the Mitmita Spiced Chicken Cobb Salad with an Adigrat White Honey-Lemon Vinaigrette, developed by Sophia Teshome.
Originally from Seattle, Washington, Sophia is a public-health and international development professional currently based in Addis Ababa, Ethiopia. Sophie launched the High Altitude Kitchen in 2017 with an overall aim to showcase the diverse and beautiful local Ethiopian cuisine, ingredients, and landscape to the world, and to serve as a media platform to also teach and provide insight into the vibrant food culture of Ethiopia and other global travel destinations.
High Altitude Kitchen is currently in the process of building a premier restaurant and food manufacturing facility that is wholly designed by the founder and her partner and will be opening in Addis Ababa in 2019.
The High Altitude Kitchen approach to recipe development is to be as resourceful as possible by using ingredients that are available in your kitchen or market. This includes mostly fresh, locally sourced ingredients from suppliers in your area to create delicious, healthy, and modern twists on classic favorites.
High Altitude Kitchen’s Mitmita Spiced Chicken Cobb Salad
*Enough for 1 person if eating as a full meal, or 2-3 people if served as a starter dish.
Notes on the recipe
Aida B. Solomon is a communications and PR director at Flawless Events based in Addis Ababa, Ethiopia. Aida B. is also the co-founder of Integrate Africa, a strategic communications consulting firm. She graduated from the Annenberg school of Communication at the University of Southern California with a Masters in Communication Management. Aida B. is passionate about networking with and connecting the Ethiopia diaspora community, event-organizing, and social media management.
Article reviewed and approved by Dr. Didi Emokpare
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