It’s been over two decades since Henry and I met as freshmen at Berkeley and bonded over our shared love of alternative rock, Chuck Taylors, and most importantly, hole-in-the-wall eateries. We made it our mission to seek out the Bay Area’s best ethnic grub whenever possible, from North Indian chaat to overstuffed burritos in San Francisco’s Mission District. But once I tried Ethiopian cuisine, it instantly became my favorite.
I was obsessed with its fiery stews and comforting braises—and, to be honest, the spongy, slightly-sour injera bread that came with every meal. It’s very possible that I fell in love with Henry in part ’cause he was always willing to indulge my growing addiction to Ethiopian food.
It’s not 1992 anymore, but Ethiopian cuisine still holds a special place in my heart. And on cold winter nights, I can’t think of a meal that hits the spot quite like a homemade Ethiopian supper.
If you feel the same—or even if you’ve never experienced the flavors of East Africa—make my Doro Wat (Spicy Ethiopian Chicken Stew), and serve it with Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew). Both recipes are Whole30-friendly (yes, even the white potatoes!), and will make you wonder why anyone thinks eating Paleo is boring.
Bonus: If you make both dishes, you’ll have enough food to last through Friday!