Posted inBlogs

Red Sea Eritrean

In many ways I’ve been drunk with bloodlust since I tried the tire siga at Selam Ethiopian Kitchen earlier this spring. Those are the first sized chunk of raw beef you whittle at with steak knives, dredging the scraps through a potent spice blend known as mitmita, or berbere-spiked awaze sauce, or the sinus-scouring mustard called […]