The vegetarian savory danish braid dish shown on display is by far a crowd pleasure when paired with tej (ጠጅ) Ethiopian honey mead. But I am afraid this might not work for people who observe lent (ጾም), because I used butter in the pastry.
I made the cabbage stew by sautéing onions, garlic and ginger with a bit jalapeno; simmered to perfection over a very low heat with just a touch of seasonings spices like cumin (ከሙን), cloves (ቅርንፉድ), black pepper, nutmeg (ገውዝ), turmeric (እርድ), cinnamon (ቀረፋ), fenugreek (አብሽ) and last but not least *korerima (ኮረሬማ) that unassuming vegetables like cabbage and cilantro could their statuses be transformed and elevated to be exotic.
*Korerima is a unique spice indigenous to Ethiopia. Closely related to coriander, Habesha (informal Ethiopians and Eritreans) people can’t live without. It has a spice power to turns an ordinary dish to the extraordinaire.