Easter is tomorrow, and while we here at SAVEUR appreciate the grand baked ham and all things eggy associated with it in the U.S., we also love learning about holiday traditions around the world. This week, food writer Jeff Koehler takes us through a day in the life of one family in Addis Ababa as they cook a truly incredible Easter lunch.
Easter is the most anticipated meal of the year in Ethiopia, where after 56 days of fasting, the long-awaited holiday is celebrated with a feast of stewed lamb, chicken, and raw spiced beef, complete with plenty of injera (Ethiopia’s famed fermented flatbread) to scoop up all the delicious components. The recipes are just as compelling as the story behind the meal, so if it’s too late to cancel that ham, we’re here to assure you that you’ll want to make these dishes long after Easter is over.
