Whole30 Day 22: Ethiopian Supper! by Michelle Tam https://nomnompaleo.com

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.

Whole30 Day 22: Ethiopian Supper! by Michelle Tam https://nomnompaleo.com

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.

Whole30 Day 22: Ethiopian Supper! by Michelle Tam https://nomnompaleo.com

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.

Whole30 Day 22: Ethiopian Supper! by Michelle Tam https://nomnompaleo.com

Bonus: If you make both dishes, you’ll have enough food to last through Friday!


Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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