(Video link HERE.) State-of-the art eating in Ethiopia.

Made by hand, eaten by hand.

When I was there, I don’t think I saw a cooking utensil that wasn’t either wood or clay, a rough panga for chopping beef, and a cheap plastic cup here and there for pouring. No need for Sur la Table, Williams-Sonoma or a fancy Wolf range to dine well there.

Reminds me a little of the sidewalk crab man in Harlem… and that the tools for making are…right here!

Tessa Traeger's photos of hands in the Vivarais region of France
photo: tessa traeger

Susan Dworski via The Perennial Palate

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