In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
Ethiopia is such a great country, beautiful place.
I like teff, an Ethiopian grain. It's not so popular in the States yet, but it's really good, almost like a porridge. And I love sushi, but it's not always that healthy, so I don't keep it at home.
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
All I knew about Ethiopia was from a few records that I like, as well as what I read about the famine. But you get there and it's another world. It's filled with art and music and poetry and intellectuals and writers - all kinds of people.
I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.
I spent time living in Ethiopia, learning about the cultural importance of coffee and its roots in Ethiopia.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
