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thosette thosette
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6 years ago
What are the two stews that form the backbone of Ethiopian cuisine? How do they differ?
 
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wrote...
6 years ago
The two stews that form the backbone of Ethiopian cuisine are w'et, the spicier of
the two with berbere spice and spiced butter called niter kibbe, and alich'a which,
while milder, has ginger, garlic, and turmeric.
thosette Author
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6 years ago
I'd be lost without this website, honestly
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