At my friend’s house getting treated to authentic Ethiopian coffee.
The birthplace of coffee, Ethiopia, have a culture of traditionalists when it comes to drinking the communal beverage.
The method of preparing it is from roasting the raw green coffee bean on the stove.
Washing the raw beans in warm water in a special coffee roasting pan.
Roasting the beans while stirring from med-hi heat to low.
Mmm. So close to roastiness.
Coffee in a grinder while the clay pot full of water warms up. Ground coffee and cloves are put into the clay pot and left to cook, covered until steam rises.
The coffee will roast until steam escapes the mouth of the pot (throw in a few whole cloves in there for a slight floral taste).
Azeb, the lovely hostess!
Oh! And food is always served with coffee.
Friends, coffee, tradition, food! These are a few of my favourite things!!
Hey party people,
In lieu of my absence from WordPress, I’ve been working on some in-depth blog posts including summer festival food tips, my food travels to Scotland & Italy, forays into Gluten-Free cooking (due to a recent diagnosis) and some exciting news regarding a pending televised launch of my show Eva Bee’s Jamboree (www.evabee.com).
Below is our latest episode featuring world champion performance poet Ian Keteku.
Thanks so much and stay tuned!